Guest guest Posted February 19, 2001 Report Share Posted February 19, 2001 Vegetarian Low-Fat Miso Eggdrop Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Soups/Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 tablespoon dashi (instant Japanese vegetable soup base) 2 baby bok choy 1/2 carton tofu - (14-oz pkg) -- cut 1/2 " cubes 2 green onions -- sliced 1 tablespoon sweet white miso 1 egg -- slightly beaten Cilantro leaves -- for garnish Slice bok choy crosswise into 1/2-inch strips. Combine water and dashi and heat to boiling. Stir in bok choy and tofu. Simmer until bok choy is tender, 3 to 5 minutes. Stir in onions and miso. Bring just to simmer. Turn off heat and drizzle in egg. Cover and let stand a few minutes for egg to set. Spoon into 4 serving bowls and top with cilantro leaves. Makes 4 servings. Calories...109...Fat...2.1 g...Protein...11 g...Carbs...5 g...Sodium...226 mg...Fiber...0.6 g. Quote Link to comment Share on other sites More sharing options...
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