Real African Dishes: [MC-AllEthnic-Recipes] Miso Soup with Tofu and Wakame

Monday, November 29, 2010

[MC-AllEthnic-Recipes] Miso Soup with Tofu and Wakame - 1 pt

* Exported from MasterCook *

Miso Soup with Tofu and Wakame - 1 pt

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie
WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts water
3 tablespoons white miso paste -- to 4 tablespoons
12 ounces extra-firm tofu -- diced
1 cup broken dried wakame seaweed
1 bunch green onions -- diced

Pour the water into a 4-quart slow cooker. Whisk in the miso paste untl it
is fully dissolved. Add the tofu. Cook on LOW for up to 8 hours.

Add the seaweed and green onion. Cook for 15 minutes on HIGH. Stir before
serving.

Serves 2

Per serving: Cals 60 (15% fat cals); Fat 1g; Carbs 6g; Fiber 2g; Sodium
460mg; Protein 7g.

AuthorNote: Traditionally, miso is never heated to boiling while making
soup, making it a perfect dish to make in the slow cooker. Adding tofu and
wakame seaweed makes it a complete meal.

Description:
"1 pt"
Cuisine:
"Asian"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 80 Calories; 4g Fat (42.9% calories
from fat); 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
355mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0
Fat; 0 Other Carbohydrates.

NOTES : Cooker: 4-quarts
Cooking Time: LOW for 8 hours

Nutr. Assoc. : 0 905 0 26878 0