Shiitake Miso Soup

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Shiitake Miso Soup

 

Recipe By :Beth Ginsberg and Mike Milken

Serving Size : 12 Preparation Time :0:00

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

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4 cups shiitake mushrooms

3 carrots

1 cup low-fat silken tofu -- in 1/4 " dice

8 cups water

1/4 cup low sodium tamari soy sauce

1/8 teaspoon granulated garlic

1/4 cup white miso

4 green onions -- sliced thin, for garnish

 

Remove stems from the shiitake mushrooms.

 

Slice mushrooms into 1/4 " strips. Rinse them and place in a soup pot.

 

Peel carrots and slice in half lengthwise and then into 1/4 " slices widthwise

(to make " half moon " slices). Add to the soup pot along with the tofu.

 

Add water, tamari sauce and granulated garlic. Place over high heat until

mixture comes to a boil. Turn down to a simmer, cover and allow to cook for 20

minutes. Remove the pot from the heat.

 

Add miso and stir until it dissolves. (Never boil miso soup. Just warm over low

heat stirring occasionally. The miso contains valuable enzymes that are

destroyed by boiling.)

 

Ladle hot soup into bowls and sprinkle with green onions.

 

Description:

" This is a delicious light soup. "

Cuisine:

" Japanese "

Source:

" The Taste for Living Cookbook "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 270 Calories; 2g Fat (4.6% calories from

fat); 10g Protein; 64g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 438mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

NOTES : To make it even lighter--and more elegant--serve Shiitake Miso Consomme,

minus the carrots and tofu.

 

If you plan to freeze this soup, don't add the miso until you are ready to serve

it; stir in 1 teaspoon of miso for each 1-cup serving.

Nutr. Assoc. : 0 0 5678 0 0 0 0 0