PASTA--Ginger-Miso Soup with Noodles

[Guest guest]

* Exported from MasterCook *

 

GINGER-MISO SOUP WITH NOODLES

 

Recipe By :Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces udon (Japanese wheat noodles) -- or linguine

6 cups water

1/4 cup tamari soy sauce

1/2 cup roughly sliced gingerroot -- (keep skin on)

1/4 pound firm tofu -- cut into 1/2 " cubes

2 scallions -- very thinly sliced

1/4 cup white miso

1 tablespoon oriental sesame oil

 

Bring 3 quarts of water to a boil and cook the udon about 6 minutes, or until

tender but not mushy. If the starch from the noodles looks like it is about to

boil over, lower the heat slightly. Drain the udon in a colander, rinse under

cold running water, drain again, and set aside.

 

In the same, pot bring the 6 cups water, the tamari, and ginger to a boil. Lower

the heat and simmer the broth simmer 10 minutes. Remove ginger with slotted

spoon. Stir in the tofu and half of the scallions and cook 1 minute, or just to

heat through. Place the miso in a bowl, then remove about 1/2 cup of the broth

and stir it into the miso to dilute it and prevent lumping. Pour the mixture

into the broth. Remove the pot from the heat so the miso doesn't boil. Stir in

the sesame oil. Place the udon in large soup bowls and ladle some of the very

hot soup over it. Garnish with the remaining scallions.

 

Source:

" http://www.foodtv.com "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 70 Calories (kcal); 2g Total Fat; (27% calories from fat); 6g

Protein; 7g Carbohydrate; 0mg Cholesterol; 1646mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0