Macrobiotics: More miso breakfast soups

[Guest guest]

I'm posting all these miso soups to give you ideas so you can create

your own miso soups. It's obviously quite versatile.

 

Ellen

 

* Exported from MasterCook Mac *

 

Celery and Tofu 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

1/4 cup onions

- sliced in half moons

1/2 cup celery

- sliced into thin diagonals

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

- 8 oz

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

chopped parsley -- for garnish

 

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 onions

and celery; cover, and simmer for 4-5 minutes. Place the tofu 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 and

garnish with chopped parsley.

 

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Per serving (excluding unknown items): 98 Calories; 6g Fat (47%

calories from fat); 10g Protein; 4g Carbohydrate; 0mg Cholesterol;

29mg Sodium

Food Exchanges: 1 1/2 Lean Meat; 1/2 Fat

 

 

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* Exported from MasterCook Mac *

 

Unseasoned Clear Soup

 

Recipe By : Good Morning Macrobiotic Breakfast,Aveline Kushi,Wendy Esko

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Soups Breakfast

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup carrots

- sliced in thin matchsticks

1 bunch watercress -- in 1-inch lengths

4 cups kombu or kombu-shiitake soup stock -- see recipe

- to 5 cups

1 cup firm tofu -- 8 oz

- in 1-inch cubes

1 sheet toasted nori -- in bite-sized pieces

1/2 teaspoon ginger juice

chopped scallions -- for garnish

 

Yield: 4-5 cup servings

 

In a saucepan, bring a small amount of water to a boil. Place the

carrots in the water, cover, and boil 1-2 minutes. Remove the carrots

and drain. in the same saucepan, place the watercress, cover, and

simmer for 45 seconds. Remove, rinse under cold water, and drain.

 

in a pot, bring the soup stock to a boil. Add the tofu, reduce the

flame to low, and simmer for 1-2 minutes or until it floats. Place

several pieces of cooked carrots and watercress in individual serving

bowls. Pour the hot kombu stock and tofu over the carrots and

watercress. Garnish each bowl of soup with several pieces of toasted

nori and a drop or two of freshly grated ginger juice. Top with a

sprinkling of chopped scallions and serve.

 

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Per serving (excluding unknown items): 98 Calories; 6g Fat (46%

calories from fat); 10g Protein; 4g Carbohydrate; 0mg Cholesterol;

17mg Sodium

Food Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat

 

 

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* Exported from MasterCook Mac *

 

Watercress and Carrot 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 strip kombu -- 3-4 inches long

- soaked

1/2 cup carrots

- sliced into thin diagonals

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

1 cup watercress sprigs -- 1/2 bunch

chopped scallions -- for garnish

 

Yield: 4-5 cup servings

 

Place the water in a pot with the kombu and its soaking water. Cover

and bring to a boil. Reduce the flame to medium-low, and simmer for

about 3-4 minutes. Remove the kombu and set aside for later use in

other dishes. Add the carrots, cover and simmer for 1-2

minutes.Reduce the flame to very low.

Dilute the miso with a few tablespoons of the broth and add it to the

soup. Cover and simmer for 2-3 minutes. Place 1 to 2 sprigs of

watercress in each serving bowl. Ladle the hot miso soup over the

watercress. let site several seconds, garnish with scallions, and

serve.

 

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Per serving (excluding unknown items): 12 Calories; less than one

gram Fat (2% calories from fat); 1g Protein; 2g Carbohydrate; 0mg

Cholesterol; 34mg Sodium

Food Exchanges: 1/2 Vegetable

 

 

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