| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Handful Wakame |
| 1 |
|
Onion; diced |
| 4 |
c |
Water from soaking the wakame |
| 1 |
tb |
Miso (up to 2) |
| 2 |
|
Shiitake mushrooms; dried |
INSTRUCTIONS
Source: Eat More, Weigh Less Cookbook by Terry Shintani pg. 179 - 1995
edition
Note: The recipe didn't specify which kind of miso. It seems it would be
dark miso for this recipe. Wakame is a tender Japanese seaweed. All
ingredients can be found at an Asian market if you are unable to locate
them.
Soak wakame and mushrooms in 1 cup of water until soft and cut into 1"
pieces.
Saute onions in 1/4 cup of water. Add water from the soaked wakame and
mushrooms and the rest of the water. Bring to a boil, add the wakame and
mushrooms and cook over low flame until it is tender.
Add miso to taste by diluting 1 to 2 TB of miso in a ladle full of the soup
water, mashing and smoothing out the miso and adding it back to the pot.
Leftover grain or noodles may be added if desired. Add other vegetables if
desired. Makes 6 portions.
1 portion: Cal 23, Fat .3, Protein 16%, Carbo 73%, CFF 12%.
Posted to Digest eat-lf.v097.n231 by "Natalie Frankel"
<Natalie.Frankel@mixcom.com> on Sep 14, 1997
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