Guest guest Posted May 15, 2002 Report Share Posted May 15, 2002 * Exported from MasterCook * Asparagus and Potato in Miso Soup Recipe By :Kurumi Hayter Serving Size : 4 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups ready-to-serve vegetable broth 8 asparagus spears -- trimmed and cut into 1-inch pieces 1 pound baby potatoes -- peeled (14-16 ct) and cut into 1/2-inch slices 1/2 medium onion -- sliced 3 tablespoons white miso 1. Put the broth, asparagus, potatoes and onion in a pan. Bring to a boil and simmer for about 8 minutes or until the potatoes are softened. 2. Stir the miso into the soup until dissolved. When it returns to boiling, turn off the heat and serve hot. Description: " vegan " Source: " Soy for Health Cookbook " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 148 Calories; 2g Fat (11.2% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1415mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : Miso comes in a variety of colors and it's strength can be judged by the depth of color. The white miso used in this recipe is the mildest in taste and therefore very well matched to the delicate taste of the asparagus. Nutr. Assoc. : 0 0 0 4219 0 0 0 Quote Link to comment Share on other sites More sharing options...
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