| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Veg09 |
6 |
servings |
INGREDIENTS
| 6 |
c |
Water |
| 6 |
|
Dried Chinese mushrooms |
| 1 |
|
Onion; quartered |
| 2 |
|
Ribs celery with leaves; quartered |
| 2 |
|
Strips dried kombu seaweed |
| 1 |
sl |
Fresh ginger root; (1-in.) |
| 1/3 |
c |
Miso paste |
|
|
Low-sodium soy sauce |
| 1/3 |
c |
Minced green onions |
INSTRUCTIONS
Serves 6.
Dried mushrooms release a tremendous amount of flavor in soup. This
recipe calls for dried seaweed, which is available at Asian markets.
In large pot over medium-high heat, combine water, mushrooms, onion,
celery and kombu. Bring to boil, then lower heat to medium. Simmer,
uncovered, 45 minutes. Strain through colander, pressing to extract
flavor. Discard solids. Return broth to pot. Add ginger and simmer 5
minutes, then remove ginger.
In small bowl, combine miso with 1 cup hot broth. Stir to blend, then
return mixture to pot. Add soy sauce to taste and green onions.
Nutrition information per serving: Calories 40 Carbohydrates 5 g
Protein 2 g Fat 1 g including sat. fat 0 g Cholesterol 0 mg Sodium
590 mg Calcium 24 mg Dietary fiber 1 g Diabetic exchanges per
serving: 1 vegetable exch.
Recipe by: Mary Carroll's Healthful Cooking, Star Tribune, 4/15/99
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