Macrobiotics: And more miso soups

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* Exported from MasterCook Mac *

 

Fresh Shiitake Mushroom 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

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4 cups water -- to 5 cups

1/4 cup dry wakame -- 1/2 oz

soaked and sliced

5 fresh shiitake mushrooms -- to 6

- de-stemmed and quartered

1 tablespoon bonita flakes -- optional

1/2 cup snow peas -- de-stemmed

1/2 cup firm tofu -- cut in 1-inch cubes

1 1/2 tablespoons pureed miso -- to 2 1/2 tbsp

 

Yield: 4-5 cup servings

 

Place the water in a pot, cover, and bring to a boil. Add the wakame

to boiling water , cover, and simmer for 2-3 minutes. Add the

shiitake and bonita flakes; cover, and simmer for 4-5 minutes. Place

the tofu and snow peas in the pot. 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.

 

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Per serving (excluding unknown items): 49 Calories; 3g Fat (47%

calories from fat); 5g Protein; 2g Carbohydrate; 0mg Cholesterol;

12mg Sodium

Food Exchanges: 1/2 Lean Meat

 

 

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* Exported from MasterCook Mac *

 

Millet and Squash 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 cup cooked millet

1/4 cup celery -- diced

1/4 cup onions -- diced

1 cup winter squash * -- cut into 1 " chunks

1 1/2 tablespoons pureed miso -- to 2 1/2 tbsp

1 sheet toasted nori -- in bite-sized pieces

chopped parsley -- for garnish

 

* Buttercup, butternut, Hokkaido pumpkin, red kuri, or gold nugget

 

Yield: 4-5 cup servings

 

Place the water in a pot, cover, and bring to a boil. Add the millet,

onions, celery, and squash. Cover, reduce the flame to medium-low and

simmer for about 10 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

parsley and toasted nori pieces.

 

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Per serving (excluding unknown items): 76 Calories; 1g Fat (7%

calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol;

15mg Sodium

Food Exchanges: 1 Starch/Bread

 

 

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* Exported from MasterCook Mac *

 

Noodle or Pasta 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

3 dried shiitake mushrooms -- to 4

- soaked and sliced

1/4 cup dry wakame -- to 1/2 (1/2-1 oz)

- soaked and thinly sliced

1/2 cup onions

- sliced into thin half-moons

1/4 cup celery

- sliced in thin diagonals

1 1/2 tablespoons pureed miso -- to 2 1/2 tbsp

8 ounces cooked udon or somen or pasta

- leftovers can be used

1/4 cup chopped scallions

 

Yield: 4-5 cup servings

 

Place the water in a pot, cover, and bring it to a boil. Add the

shiitake, cover, and simmer for 5-7 minutes. Add the wakame, cover,

and simmer for 3-4 minutes. Add the onions and celery, cover, reduce

the flame to medium-low, and simmer for 4-5 minutes or until tender.

Reduce the flame to very low, so that the water does not boil. Dilute

the miso with a few tablespoons of the broth and add to the pot along

with the pasta. Cover and simmer for 2-3 minutes. Place in individual

serving bowls, garnish each bowl with a few chopped scallions, and

serve while hot.

 

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Per serving (excluding unknown items): 19 Calories; less than one

gram Fat (4% calories from fat); 1g Protein; 4g Carbohydrate; 0mg

Cholesterol; 16mg Sodium

Food Exchanges: 1 Vegetable

 

 

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