* Exported from MasterCook *
Shiitake Miso Soup - Vegan
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 green onions
2 cups water
1 cup sliced shiitake mushrooms
1 pinch red pepper flakes
1 Tablespoon yellow miso
low-sodium soy sauce -- (optional)
kelp -- (optional)
Cut off the rooty bottom of the green onions and discard. Then slice the
white and light green parts of the green onions, and set aside.
Line a medium pot with a think layer of water.
Add mushrooms and saute over high heat until the mushrooms start to
soften.
Add the red pepper flakes and 1 Tablespoon of miso and cook for a few
seconds, stirring to combine the miso with the water and prevent clumps.
Add onions and remaining water and bring to a near-boil.
Once the soup is about to start boiling, reduce heat to low.
Taste, adding more miso as desired (I usually add a total of 2 1/2
Tablespoons, but all misos are different). Since some misos are less salty
than others, you may need to add a splash of low-sodium soy sauce, too. If
you like your miso soup to have a fish flavor (as it's traditionally
served at restaurants), add kelp to taste.
Add any other ingredients you'd like and continue to simmer until
everything is cooked and warm.
Turn off the heat and let rest for 5 minutes, giving the flavors a chance
to enhance.
Serves 1
Chef's Note: If you used dried shiitake mushrooms, you'll need to
rehydrate them in hot water first. Save the water for the broth, but be
sure to strain it first to remove the grit. Approximately 1/2
cup of dried shiitakes equals 1 cup fresh mushrooms.
Per serving: 128 cals (11% fat cals); 1.5g fat; 28g carbs; 5.2g fiber;
7.4g sugars; 5.1g protein.
AuthorNote: I often call this "feel-better soup" because it's the one soup
I yearn for when I'm sick. You can also extend the servings by cleaning
out your fridge. Try adding greens, leftover noodles or rice, cubed tofu,
etc. I also like to add 1 teaspoon of minced fresh ginger for variety.
Source:
"Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and
Low-Fat Vegan Recipes by Lindsay S. Nixon, 2012"
S(Formatted by Chupa Babi):
"Jan 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 750 Calories; 3g Fat (3.2% calories
from fat); 25g Protein; 186g Carbohydrate; 29g Dietary Fiber; 0mg
Cholesterol; 678mg Sodium. Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 901365 0 0 0 0
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