Title: Breakfast Miso Soup
Categories: Asian Ethnic Nonfat Soup Vegetarian
Yield: 6 Servings

2 1/2	c	Water
1		Wakame seaweed; 3" strip
1/2	c	Lowfat tofu; firm
		Chopped in 1/2" chunks
1		Green onion; w/stems, chop fine
1	tb	Barley miso

pg. 178 - 1995 Edition

Bring water to a boil, add wakame and one half of the green onion. Simmer 5 mins.

Turn off heat, add miso to taste by diluting 1 to 2 TB of miso in a ladle full of the soup water, mashing and smoothing out the miso and adding it back to the pot.

Pour into large bowl, over small chunks of tofu. Garnish with chopped green onions, serve steaming hot.

Makes 4-6 portions.

NOTES : Cal 29.3 Fat 0.6g Carb 4.3g Fib 0.9g Pro 2.5g Sod 273mg CFF 15.7% Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Eat More, Weigh Less Cookbook, Terry Shintani

previous

next