[MC-AllEthnic-Recipes] Tofu in Miso Broth with Green Onions, Mushrooms and Ginger - 18g Carbohydrate; 4g Dietary Fiber

 

                        * Exported from MasterCook *            Tofu in Miso Broth with Green Onions, Mushrooms and Ginger    Recipe By     :Chef Christine Manfield, Paramount Restaurant, Sydney, Austrailia  Serving Size  : 5     Preparation Time :0:00  Categories    : LowCal (Less than 300 cals)     LowerCarbs                  Veggie      Amount  Measure       Ingredient -- Preparation Method  --------  ------------  --------------------------------    4 2/3           cups  hot dashi stock -- (use vegetarian version without bonito)    3        tablespoons  shiromiso paste    1 1/2    tablespoons  oakamiso (red) paste       1/4           cup  ponzu sauce    10            ounces  fresh tofu squares -- about 6 (silken tofu)    4        tablespoons  fresh wakame seaweed -- washed and thinly sliced    12                    shimeji mushrooms -- (similar to oyster mushrooms) or 6 fresh shitake mushrooms, sliced                          sansho pepper -- to taste    3                     green onions -- finely sliced    1           teaspoon  drained pickled ginger -- thinly sliced    Make the dashi stock and keep warm.    Soften the miso pastes in 2/3 cup hot Dashi Stock and whisk until blended.    Bring 4 cups of the Dashi Stock and ponzu sauce to a simmer in a saucepan  and carefully stir in the softened miso until dissolved. Do not boil -  remove the pan from the heat as soon as it comes to a mere simmer.    Divide the tofu, seaweed and sliced mushroom between serving bowls, then  sprinkle with a little sansho pepper and ladle in the hot miso broth. Add  the green onion and Pickled Ginger and serve immediately.    Serves 4 to 6 as a starter    AuthorNote: Japan must surely lead the way when it comes to purity of  flavor. After the complexity of flavors and multi-dimensional nature of so  much of the food available elsewhere, it is with occasional relief that we  turn to the clean flavors and the aesthetics of Japanese-inspired dishes.  As I learned when working in Tokyo recently, the varieties of miso and  tofu available are fantastic, each offering a different flavor and result,  and each used for a different purpose. 'Shirmiso' or white miso, in fact a  pale yellow color, has a sweet, delicate flavor; the most commonly used  and darker 'akamiso' has a more earthy, salty character. Use fresh silken  Japanese tofu when making this soup as it provides the best texture.      Cuisine:    "Asian"  Source:    "Spice: Recipes to Delight the Senses by Christine Manfield, 1999,    2005"  S(Formatted by Chupa Babi):    "Sept 2012"                                      - - - - - - - - - - - - - - - - - - -     Per Serving (excluding unknown items): 222 Calories; 10g Fat (42.2%  calories from fat); 11g Protein; 18g Carbohydrate; 4g Dietary Fiber; 15mg  Cholesterol; 1649mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2  Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.      Nutr. Assoc. : 3295 0 0 1396 5290 5464 900231 3624 0 3790  

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

Visit Your Group

Thanks for sharing your recipes

http://health.groups.yahoo.com/group/MastercookForDiabetics/
http://groups.yahoo.com/group/MC-AllEthnic-Recipes/
http://groups.yahoo.com/group/MC_All_Recipes/

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___