Heart: Miso Soup

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* Exported from MasterCook Mac *

 

Miso Soup

 

Recipe By : Heart of the Home, Ann Jackson (1995) p54

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup miso -- to 1/2 cup

1 onion -- chopped in

- crescents and pieces

2 carrots -- finely chopped

1 clove garlic -- smashed and chopped

1/2 cabbage -- thinly sliced

any green -- * see note

handful of rice

- or 1/4 to 1/2 pkg favorite noodles -- **

3 tablespoons sesame oil -- or safflower oil

1/4 cup wakame -- to 1/2 cup

- or arame

 

* kale, collards, parsley, water cress...

** I like ribbons or any skinny noodles

 

Put the seaweed in enough water to just cover it. Heat oil in pot,

add onions, garlic, carrots, cabbage, or any other veggie you're

using. After the wakame has soaked about 10 minutes, add it to the

rest of the vegetables. Continue cooking about 10 more minutes. Add

about 6 cups water and let simmer until vegetables are done. Dip out

about 1 cup of the broth and dissolve 1/4 to 1/2 cup of miso in it.

When completely dissolved, add back to soup. Put on low heat, don't

let it return to a boil. Serve in about 10 to 15 minutes.

 

As a garnish use finely chopped green onions, or parsley. Sesame

seeds are also good. If you want also, add a few small cubes of tofu

or a handful or sprouts at the end of cooking time with the miso.

 

About adding the rice or noodles...it can be left over , already

cooked but if so, put in towards the end of cooking time. If not

cooked, fine, add either raw more towards he beginning of the

process. When the rice or noodles are done, then it's time to put in

the miso.

 

There are a million versions of this soup; it doesn't matter which

one you try, just as long as you try it!

 

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Per serving (excluding unknown items): 744 Calories; 47g Fat (54%

calories from fat); 18g Protein; 72g Carbohydrate; 0mg Cholesterol;

2645mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 9 1/2 Vegetable; 8 1/2 Fat

 

NOTES : This is another one of my main staples. When I live in a cold

climate I eat this for breakfast. It can be made with any vegetables

you like,not just the ones I name. It's even good with just onions,

like french onion soup. When I'm sick or just plain weary and weak, a

bowl of miso soup revives me faster than anything. It has that real

grandmotherly feel to it. Miso is also a good base for any soup or

beans. There are all kinds of miso from rice to barley, red to yellow

to brown. Some are sweet and some are on the sour side; they're all

delicious. There is a live enzyme in miso, like in yogurt. To keep it

alive don't let your soup come to a boil after adding it. I even like

miso spread on toast with butter. Start looking for it in health food

stores, and oriental stores. Some supermarkets have it in the Chinese

or Japanese sections.

 

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