| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Vegtime7 |
2 |
servings |
INGREDIENTS
| 1 |
|
Green tea bag |
| 3 |
c |
Boiling water or vegetable stock |
| 1 |
ts |
Olive oil |
| 1/2 |
ts |
Sesame oil |
| 1/4 |
c |
Onion; finely diced |
| 1/2 |
lb |
White mushrooms; thinly sliced |
| 1/4 |
c |
Carrot; shredded |
| 1 |
|
2 inch pc lemongrass; or lemon zest |
| 1 |
lg |
Clov garlic; minced |
| 1 |
tb |
Miso; wrapped in plastic |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Steep tea in water or stock until brewed, about 4 minutes. Remove tea bag.
Heat 1 qt heavy saucepan until warm over medium heat. Add olive and sesame
oils. Immediately add onion, mushrooms, carrot, lemongrass or lemon zest,
and garlic. Cook 4-5 minutes. Add tea; simmer gently 5 minutes. Pour into
thermos.
When ready to eat, unwrap miso and drop in thermos. Cover and shake
lightly. Makes 1 large serving or two 1 cup servings.
NOTES : Per 1 cup serving, 179 calories, 7g protein, 8g total fat, 22g
carbo, 0 chol, 646mg sodium, 5g fiber. VEGAN
Recipe by: March 1997 Vegetarian Times
Converted by MM_Buster v2.0l.
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