Cold Fighter Soups 6/6 from Natural Health Oct 2000

[Guest guest]

Asian Mushroom-Miso Soup with Watercress

serves 4-6

 

2 1/2 tsp dark sesame oil

8 oz shiitake mushrooms, destemmed, caps sliced thin

1 medium onion, halved & sliced thin

5 cups mushroom or veg broth

6 Tbs mild white miso

1 1-inch piece peeled fresh ginger root, finely minced

6 medium garlic cloves, finely minced

1 large bunch watercress, tough stems removed, coarsely chopped (about

6 cups)

1 3.5 oz package enoki mushrooms, root end trimmed, mushrooms separated

 

Heat oil in soup pot over medium heat. Add shiitake mushrooms and

onion and saute until softened, about 5 minutes. Stir in broth and

miso; bring just to a boil.

 

Add garlic and ginger to simmering base. Stir in watercress and enoki

mushrooms and cook until greens are wilted and mushrooms look puffy

and white, not raw, about 2 minutes. Serve.

 

Per serving: 248 calories, 9 g protein, 5 g fat, 48 g carbohydrates, 8

g fiber, 688 mg sodium, 104% vitamin A, 67% vitamin C, 10% calcium.