* Exported from MasterCook *
Japanese Vegetable Miso Soup with Bonito
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups water -- divided use
1 piece kombu -- 2-inch square
1/2 ounce bonito flakes
1/4 cup red miso
6 ounces extra-firm tofu -- cubed
3/4 cup snow pea pods, fresh
2 baby bok choy -- chopped
1/2 cup fresh baby corn
4 ounces enoki mushrooms
1 bunch scallions -- chopped
Add 4 1/2 cups water and the kombu to a 4-quart pot. Bring to an almost
boil. Remove the kombu and add the bonito flakes. Return it to a high
simmer for 5 minutes then skim out the bonito flakes.
Dissolve the miso in 1/2 cup of water. Set aside.
Add the tofu, snow peas, bok choy, baby corn, and enoki mushrooms to the
kombu water. Simmer until the vegetables are just softened, about 5
minutes.
Add the dissolved miso to the pot. Simmer for 1 minutes. Garnish with
scallions.
Serves 4
AuthorNote: Making your own dashi with kombu and bonito flakes is the
secret to authentic miso soup.
Cuisine:
"Asian"
Source:
"Everything Whole Foods Cookbook by Rachael Rappaport"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 102 Calories; 4g Fat (34.6%
calories from fat); 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; trace
Cholesterol; 607mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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