Thai Mushroom Noodle Soup - adapted

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* Exported from MasterCook *

 

Thai Mushroom Noodle Soup - adapted

 

Recipe By :Marilyn Glenville

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 ounce dried shiitake or other mushrooms

1/4 pint boiling water

6 ounces fresh chestnut mushrooms

bunch of green onions

2 pints Miso Broth

1 tablespoon soy sauce

1/2 small red chile (optional) -- thinly sliced

1 1-inch piece ginger root -- peeled and grated

2 garlic cloves -- thinly sliced

3 ounces egg thread noodles

6 ounces spinach or bean sprouts -- shredded

7 ounces tofu -- diced

 

Shiitake mushrooms are native to the Far East and are usually good in their

dried form. In addition to the good phytoestogen content of the mushroom

family, shiitake mushrooms have been shown to carry other health benefits,

including protection against both heart disease and cancer. Phytoestrogens are

also present in the tofu, bean sprouts, and the garlic. Ginger is excellent for

increasing the circulation and has been traditionally used for reducing

inflammation of the joints and helping arthritis. It can also help with nausea,

which some menopausal women complain of.

 

First soak the dried mushrooms in the boiling water for about 10 minutes. Drain

them, reserving the liquid. Then slice the chestnut mushrooms and green onions.

 

Bring the miso broth and reserved mushroom liquid almost to a boil. (original

recipe says to stir in 2 tablespoons of to yum soup paste) Add the sliced

mushrooms, reserved shiitake mushrooms, green onions, soy sauce, chile (if

using), ginger, and garlic. (original recipe says to add 2 tablespoons of

no-sugar-added fish sauce) Simmer for about 10 minutes.

 

Add the noodles, spinach, and tofu to the soup, and cook for a further 3 too 5

minutes, until the noodles are just tender.

 

To serve, divide the soup and noodles beteen warmed serving bowls.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 91 Calories; 3g Fat (27.4% calories from

fat); 6g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 476mg

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

Other Carbohydrates.

 

 

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

 

 

* Exported from MasterCook *

 

Miso Broth

 

Recipe By :Marilyn Glenville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 small onion -- chopped

or

2 to 3 shallots -- chopped

1 garlic clove -- chopped

handful of parsley stalks (without the

leaves)

1 tablespoon miso

 

This miso broth is a wonderful store of phytoestrogens, not only from the miso

(soy bean paste) but from the parsley and garlic too. Miso itself is so

versatile that you can use it with many casseroles and soups; all you have to do

is mix a tablespoon of miso into a small bowl with either hot water or liquid

from the dish you are cooking and then add it back into the dish. Once you have

added miso to a dish, don't allow it to boil, or its beneficial enzymes are

destroyed.

 

Put the onion, garlic, and parsley in a pan with 1 3/4 pints of water and bring

to a boil, then lower the heat, cover and simmer for about 30 minutes to an

hour. After this time, pour a little broth into a small bowl, and stir in the

miso to make a paste. Then add to the pan of broth, stirring well to mix in.

 

Variations: if you use the broth for an Asian dish, add a few slices of root

ginger with the onion and garlic. Miso broth is also tasty with added seaweed

kombu, which brings extra nutrients.

 

Source:

" Natural Alternatives to HRT Cookbook "

Copyright:

" 2000 "

Yield:

" 1 1/2 pints "

 

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

 

Per Serving (excluding unknown items): 96 Calories; 1g Fat (11.0% calories from

fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 633mg

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

 

 

Nutr. Assoc. : 0 0 0 0 0 0