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Asian Miso Soup

 
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Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.

Yield

2

servings

Prep

12

min

Cook

6

min

Ready

20

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

1 each sweet potatoes, or yams
cut into 1/2 inch slices
1 small lotus root
cut into 1/2 inch slices
*
2 sheets bean curd sheets
slice into 1/2 inch strips
*
6 each noodles
sweet potato, 6 small bundles
*
4 each mushrooms
king oyster, or button, cremini, sliced
1 cup bok choy
ends trimmed and seperated
*
4 cups water
3 tablespoons miso paste
or to taste
*
½ tablespoon rice vinegar
or to taste
1 teaspoon sesame oil
or to taste

Directions

Add the water with miso paste into a large bot, and bring to a boil.

Add all the sliced vegetables except bok choy into the boiling water.

Stir well and boil for about 5 minutes.

Stir in bok choy and boil another 2 minutes.

Remove the pot from the heat, and stir in some rice vinegar and sesame oil.

Divide among the serving bowls and serve with kamichi if needed.

 

* not incl. in nutrient facts

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Comments

Ottawa, Canada
 12 days ago

Where do the bean curd sheets come into play in the recipe?

Nutrition Facts

Serving Size 573g (20.2 oz)
Amount per Serving
Calories 7928% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 41mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 219% Vitamin C 20%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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