| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Eat-lf mail, Low fat, Soups/stews | 4 | Servings |
INGREDIENTS
| 6 | c | Water |
| 1/2 | c | White Miso |
| 1 | Lemons; to 2, juiced | |
| Wakame Seaweed; handful, crumbled | ||
| 1/2 | c | Carrots; sliced |
| 1/2 | c | Zucchini; sliced |
| Black Pepper; to taste |
INSTRUCTIONS
Bring the water to simmering. Put some of the hot water in a cup with the miso and blend until smooth. Pour the miso into the hot water. Add lemons, seaweed and vegetables. Simmer until the vegetables are done. You want them somewhat crisp, not mushy. Add enough pepper to give the soup a spark. Of course, you may add whatever veggies you like. For ovo-vegs, you may add a beaten egg to the boiling miso broth to make egg-drop soup. Small cubes of tofu and chinese noodles could be good too. Mine was pretty tangy, but I liked it that way, since I had a cold. This can be pretty hearty, depending on what you add. NOTES : Cal 83.6, Fat 2.2g, Carb 14.2g, Fib 2.4g, Pro 4.7g, Sod 1270mg, CFF 20.9%. Recipe by: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen) Posted to Digest eat-lf.v097.n234 by Reggie Dwork <reggie@reggie.com> on Sep 16, 1997
A Message from our Provider:
“Nothing ruins the truth like stretching it.”