spring miso soup

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* Exported from MasterCook *

 

Spring Miso Soup

 

Recipe By :Peter Berley

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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

2 scallions -- trimmed

2 dill weed sprigs

1 teaspoon light sesame oil

8 to 10 red radishes with tops

1 small carrot -- grated

3 cups Kombu Dashi -- see recipe

OR vegetable broth

10 ounces green peas in the pod

or 2/3 cup shelled peas

7 tablespoons light barley miso (unpasteurized)

1 teaspoon fresh lemon juice

 

Slice the scallions greens into thin diagonals and reserve them for garnish.

Slice the white parts into thin rings. Pluck the dill leaves from their stems.

Reserve stems for soup stock; the dill weed for this soup. Thinly slice the

radish roots and coarsely chop the greens.

 

In medium saucepan over medium heat, warm the oil. Add scallion whites, radish

slices and carrot. Saute for 3 to 4 minutes, until softened.

 

Add the kombu dashi, raise the heat, and bring the soup to a boil. Reduce the

heat to low and simmer, uncovered for 5 minutes, or until the vegetables are

crisp tender.

 

Add the radish greens, peas and dill weed. Increase the heat and return the soup

to a simmer. continue to cook, uncovered for 3 minutes.

 

Pour 1/4 cup of the soup stock into a small bowl. Add the miso and stir to

dissolve. Add the miso mixture to the soup and simmer (do not boil) for another

minute. Season with more miso if desired or a big of water if the soup is too

strong.

 

Stir in the lemon juice and serve immediately garnish with the scallions greens.

 

Source:

" The Modern Vegetarian Kitchen (2000) "

S(VegRecipes):

" Pat Hanneman on 13 Mar 2001 "

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Per Serving (excluding unknown items): 113 Calories; 3g Fat (24.3% calories from

fat); 6g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1119mg

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

1/2 Fat.

 

NOTES : Miso soups are great any time of year. Change the kind of miso with the

seasons: darker, richer miso in the fall and winter; lighter, less-salted ones

for spring and summer. Then add whichever vegetables are at their peak.

 

Nutr. Assoc. : 0 0 4267 4676 0 0 2130706543 4373 2130706543 905 0

 

 

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