Miso Vegetable - CORRECTED

[Guest guest]

Thanks for bringing my mistake to my attention! Of course I'm talking about the

carrots and celery that are in the directions but were nowhere in the

ingredients. I appreciate it when my mistakes are called to my attention so I

can correct them! Thanks, Judy

 

 

* Exported from MasterCook *

 

Miso Vegetable

 

Recipe By :Follow Your Heart's Vegetarian Soup Cookbook by Janice Cook

Migliaccio

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons sesame or safflower oil

1 cup yellow onion (1 medium) -- sliced diagonally

8 cups water

3 cups thinly sliced green cabbage

2 cups chopped kale or bok choy leaves (optional)

juice of 1 teaspoon freshly grated ginger

4 to 6 tablespoons miso

1 10 oz package tofu -- cubed

2 tablespoons sliced green onions as garnish

tamari or sea salt to taste

1 1/2 cups celery -- sliced diagonally

1 1/2 cups carrots -- sliced diagonally, 1/4 " thick

 

In a heavy-bottomed 5 or 6-quart pot. gently heat 2 tablespoons oil. Add onions

and celery and saute, stirring often, until lightly browned, about 10 minutes.

Add carrots and continue sauteing 5-10 minutes more, stirring to brown carrots.

Add water and bring to a boil; reduce heat to low and simmer gently, uncovered,

until carrots are just tender, about 10-15 minutes.

Add cabbage, kale or bok choy, and ginger juice. Simmer 5-10 minutes longer, or

until cabbage is tender. Turn off heat.

In a small bowl, combine miso with enough of the hot soup broth to make a thin

paste. Stir into soup.

Gently stir in tofu chunks, if desired. Add tamari or sea salt, to taste.

Serve garnished with chopped green onions.

GINGER JUICE - Finely grate a small piece of ginger until you have about 1

teaspoon. Place in a garlic press or in the palm of your hand, and squeeze

tightly, catching the juice in a container.

 

Description:

" This traditional Japanese-style soup is simple, quick to prepare, and

gets its full-bodied flavor from miso paste. Substitute other fresh

vegetables in season. "

Yield:

" 3 1/2 quarts "

 

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Per serving: 2660 Calories (kcal); 82g Total Fat; (26% calories from fat); 160g

Protein; 354g Carbohydrate; 0mg Cholesterol; 40466mg Sodium

Food Exchanges: 20 Grain(Starch); 14 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 7 1/2

Fat; 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0