Vegan - Mighty Miso Soup

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* Exported from MasterCook *

 

Mighty Miso Soup

 

Recipe By :How it all Vegan! - Tanya Barnard & Sarah Kramer

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

3 1/2 cups water

1/2 cup medium or firm tofu -- cubed

2 large shiitake mushrooms (other types are OK) -- chopped

3 tablespoons dried seaweed (hijiki is best) -- chopped

2 to 3 heaping tbsp miso (more or less to taste)

3 stalks green onions -- chopped

3 tablespoons spinach (or kale, bok choy, or Swiss

chard -- chopped

 

First off, I think the amount of spinach must be a typo in the book - I think it

should be 3 cups.

 

Miso is a fermented bean/grain paste that originated in Asia. There are 3

varieties of miso: soybean, barley, and brown rice; I like to use brown rice

miso in this recipe because I find it has the best taste. Combining miso with

shiitake mushrooms creates a balanced protein, which is a concern among

vegetarians and vegans. Shiitakes not only enhance the soup's flavor but also

contain all 8 essential amino acids the body needs. A word of caution: NEVER

boil or overcook your miso; this kills all of its nutrients. Always add your

miso just before removing the soup from the heat.

 

In a medium pot, add the water, tofu, mushrooms, and dried seaweed, and bring to

a boil on medium-high heaat. Reduce heat and simmer for 5-8 minutes, until

mushrooms are tender. Remove from heat, stir in the miso, onions, and spinach

and let sit snother 30 seconds.

 

 

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Per serving: 4 Calories (kcal); trace Total Fat; (3% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 8mg Sodium

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

Other Carbohydrates

 

 

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