vegan - miso soup with winter veg

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We may need this recipe yet during the cold and flu season

 

 

 

* Exported from MasterCook *

 

Miso Soup With Winter Vegetables

 

Recipe By :Nava Atlas, Vegetarian Soups for All Seasons

Serving Size : 6 Preparation Time :0:00

Categories : 3-Winter Veg Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola or peanut oil

2 medium onions -- quartered and sliced

4 medium potatoes -- peeled and finely diced

1 1/2 cups shredded savoy or white cabbage

1 large celery stalk -- cut in matchsticks

1 large carrot -- peeled and cut in matchsticks

6 cups oriental mushroom broth

(reserve the shiitake mushrooms from broth)

1/4 cup dry red wine or sherry

1 teaspoon freshly grated ginger

1/2 teaspoon lemon pepper

2 tablespoons miso -- to taste (2-3)

 

Heat the oil in a soup pot. Add the onions and saut6 over medium heat until

golden. Add the potatoes, cabbage, celery, carrot, and the Oriental Mushroom

Broth. Trim the shiitake mushrooms used in making the broth of their tough

stems, then slice the caps and add them to the soup along with the red wine or

sherry, ginger, and lemonpepper. Bring to a simmer, then simmer gently, covered,

for 25 to 30 minutes, or until the vegetables are done but still have a bit of

firmness.

 

Dissolve the miso in just enough water to make it smooth and pourable. Stir it

into the soup, then remove the soup from the heat and serve at once.

 

Source:

" Vegetarian Soups for all Seasons: A Treasury of Bountiful Low-Fat Soups and

Stews, 1992/96:73 "

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Per Serving (excluding unknown items): 129 Calories; 3g Fat (20.1% calories from

fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 270mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : This winter miso soup is very warming. See page 9, under Simple Miso

Broth, for further information on miso.

 

Nutr. Assoc. : 244 0 0 4920 0 0 1582 0 3177 631 0 0