Cabbage Miso Soup with Dumplings
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice flour
sweet |
|
| ¼ | cup |
water
boiling |
|
| 2 | cups |
cabbage
shredded |
|
| 1 | quart |
stock
|
*
|
| ¼ | cup |
miso paste
|
|
| 1 | x |
vegetable oil
for sauteeing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice flour
sweet |
|
| 59 | ml |
water
boiling |
|
| 473 | ml |
cabbage
shredded |
|
| 0.9 | l |
stock
|
*
|
| 59 | ml |
miso paste
|
|
| 1 | x |
vegetable oil
for sauteeing |
*
|
Directions
Place flour in a bowl, add boiling water and blend.
Knead for 5 minutes.
Then mold dumplings into any form you wish (about ½ inch thick).
Set aside.
Sauté the cabbage.
Add enough stock to cover it and bring to a boil.
Cover pot and simmer til cabbage is tender.
Add remainder of stock, bring soup to boil and drop dumplings into the soup.
When dumplings rise to the surface they are cooked.
Reduce flame.
Place miso in bowl, add ¼ cup broth and puree.
Add purée to soup and allow to simmer for a few minutes.
Garnish with parsley.
