Guest guest Posted October 11, 2001 Report Share Posted October 11, 2001 The macrobiotic diet makes use of a lot of soups, including soup for breakfast. Here are three variations of miso soup for you: * Exported from MasterCook Mac * Daikon-Shiitake Miso Soup Recipe By : Good Morning Macrobiotic Breakfast,Aveline Kushi,Wendy Esko Serving Size : 4 Preparation Time :0:00 Categories : Miso and Other Breakfast Soups Breakfast Soups Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water -- to 5 cups 1/4 cup dry wakame -- 1/2 oz soaked and sliced 1 cup daikon - sliced into thin rounds or half moons 3 shiitake mushrooms -- to 4 - soaked, de-stemmed and finely sliced 1 1/2 tablespoons pureed miso -- to 2 1/2 tbsp chopped scallions -- for garnish or chopped chives -- for garnish or chopped celery -- for garnish Yield: 4-5 cup servings Place the water in a pot, cover, and bring to a boil. Add the shiitake to the boiling water, cover, and reduce the flame to medium. Add the wakame to boiling water , cover, and simmer for 2-3 minutes. Add the daikon, cover, and simmer for 3-5 minutes. Reduce the flame to very low so soup does not boil. Dilute the miso with a few tablespoons of the broth and add to the pot. Cover and simmer for 2-3 minutes. Place in individual serving bowls, garnish and serve. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 12 Calories; less than one gram Fat (3% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 1/2 Vegetable _____ * Exported from MasterCook Mac * Daikon-Wakame Miso Soup Recipe By : Good Morning Macrobiotic Breakfast,Aveline Kushi,Wendy Esko Serving Size : 4 Preparation Time :0:00 Categories : Miso and Other Breakfast Soups Breakfast Soups Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water -- to 5 cups 1/4 cup dry wakame -- 1/2 oz soaked and sliced 1 cup daikon - sliced into thin rounds or quarters -sliced in thin half moons or rectangles 1 1/2 tablespoons pureed miso -- to 2 1/2 tbsp chopped scallions -- for garnish Yield: 4-5 cup servings Place the water in a pot, cover, and bring to a boil. Add the wakame, bring to a boil again, reduce the flame to medium, and simmer for 2-3 minutes. Add the daikon, cover, and simmer for 5 minutes. Reduce the flame to very low so soup does not boil. Dilute the miso with a few tablespoons of the broth and add to the pot. Cover and simmer for 2-3 minutes. Place in individual serving bowls, garnish with a sprinkling of chopped scallions, and serve. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 4 Calories; less than one gram Fat (5% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 12mg Sodium _____ * Exported from MasterCook Mac * French Onion Miso Soup Recipe By : Good Morning Macrobiotic Breakfast,Aveline Kushi,Wendy Esko Serving Size : 4 Preparation Time :0:00 Categories : Miso and Other Breakfast Soups Breakfast Soups Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dark sesame oil 3 shiitake mushrooms -- soaked and - thinly sliced 1 strip kombu -- 3-4 inches long soaked and sliced into very thin strips 4 cups water -- to 5 cups 1/2 cup green peas or green beans or sweet corn 1 1/2 tablespoons pureed miso -- to 2 1/2 tbsp chopped parsley -- for garnish Yield: 4-5 cup servings Although this soup is served mainly as part of an evening meal with roasted or pan-fried croutons for garnish, we have adjusted it for breakfast by including vegetables such as peas, green beans, or corn, and have omitted the croutons. It can be served on a cool fall or winter morning or when you feel the need to have a little extra oil in your diet. If you wish, you can omit the oil sauteing, and simply water-saute the onions. Then cook as directed. Place a small amount of sesame oil in a pot and heat up. Add the onions and saute for 2-3 minutes. Next, add the shiitake and kombu. Add the water (including the soaking waters). Cover, bring to a boil, reduce the flame to medium-low, and simmer for about 15-20 minutes until the onions, shiitake, and kombu are tender. Add the green peas, cover, and simmer for 4-5 minutes until tender, but still bright green. Reduce the flame to very low. Dilute the miso with a little broth from the pot, add it to the soup stock, cover, and simmer for 2-3 minutes. Place in individual serving bowls and garnish. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 8 Calories; less than one gram Fat (3% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 1/2 Vegetable _____ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.