Morning Miso

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* Exported from MasterCook *

 

Morning Miso

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups vegetable broth

1/2 cup red lentils -- rinsed and drained

1 medium onion -- chopped

peeled fresh ginger

1/2 teaspoon sweet paprika

1/2 teaspoon turmeric

3 tablespoons Hatcho or barley miso

salt and freshly ground black pepper

 

Combine the broth, lentils, onion, ginger, paprka, and turmeric in a deep

saucepan. Bring the soup to a boil, reduce the heat, and simmer, uncovered,

until the lentils are soft, 20 to 25 minutes. Let it sit for 10 minutes to cool

slightly.

 

Puree the soup in a blender. Add the miso and whirl to blend.

 

Season the soup to taste with salt and pepper. Pour into mugs and serve hot.

If you reheat the soup, take care not to let it boil, as this kills the live

enzymes in the miso.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 174 Calories; 4g Fat (20.0% calories from

fat); 6g Protein; 29g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1627mg

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

 

NOTES : I am partial to savory breakfasts, especially the Japanese habit of

drinking miso soup in the morning. It gives you a stimulating wake-up call

without your having to resort to caffeine. Hatcho miso provides depth

reminiscent of good, brewed coffee, and ginger gives it an extra zing. In

addition, red lentils add more protein to this fortifying hot drink, which you

can sip from a mug morning, noon, or night.

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