Barley Miso Broth with Tofu and Vegetables

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* Exported from MasterCook *

 

Barley Miso Broth with Tofu and Vegetables

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 5-inch piece Japanese kombu (kelp)

6 medium shiitake mushrooms -- cleaned and sliced

6 medium cremini mushrooms -- cleaned and sliced

1/2 cup julienned carrots

1/2 cup sliced bok choy

2 tablespoons tamari soy sauce

1 sheet nori (seaweed)

1/4 pound diced firm tofu

4 scallions -- trimmed and thinly sliced

2 1/2 tablespoons barley miso

 

Preheat the oven to 350F. Heat 1 quart of water to a boil in a small stockpot.

Add the kombu and cook for 10 minutes. Lower the heat, add the vegetables and

tamari, and simmer for 2 to 3 minutes.

 

Toast the nori in the oven for 3 to 5 minutes, until crispy. Slice the toasted

nori into thin, matchlike strips.

 

Remove the pot from the heat and sprinkle in the tofu, scallions, and nori. Mix

in the misoo thoroughly with a wooden spoon and serve immediately. Gently warm

the next day if you have leftovers.

 

Description:

" Miso soup is known for its unique healing quality. Miso should never

be brought to a boil as boiling destroys the beneficial cultures that

make this soup so healthful. "

 

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Per Serving (excluding unknown items): 26 Calories; trace Fat (2.2% calories

from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 506mg

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

 

 

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