Lemongrass Miso Soup with Enoki Mushroom and Basil Relish

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Lemongrass Miso Soup with Enoki Mushroom and Basil Relish

 

Recipe By :The Millennium Cookbook - Eric Tucker and John Westerdahl,

M.P.H.,R.D.,C.N.S.

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 leeks -- white part only, washed well and cut into

1/4-inch crosswise slices

2 carrots -- peeled and cut into 1/4-inch matchsticks

4 ounces shiitake mushrooms -- stemmed and cut into thin slices

8 cups Asian stock

2 tablespoons dried arame or kombu strips

2 stalks fresh lemongrass -- coarsely chopped and tied in a

cheesecloth square

2 tablespoons minced fresh ginger

1/2 cup white miso

sea salt to taste

cayenne pepper or ground white pepper to

taste

 

In a soup pot, combine the leeks, carrots, mushrooms, and 1/2 cup of stock.

Cook over high heat until the liquid evaporates. Add the remaining stock,

arame, and lemongrass. Lower the heat and simmer for 20 minutes. Remove the

lemongrass, add the ginger, and whisk in the miso. Add salt and cayenne.

Divide the noodles, snow peas, corn, and tofu among the serving bowls. Ladle

the soup over the vegetables. Top each with 1 tablespoon relish and sprinkle

with sesame seeds.

 

 

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Per serving: 203 Calories (kcal); 3g Total Fat; (10% calories from fat); 9g

Protein; 41g Carbohydrate; 0mg Cholesterol; 868mg Sodium

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

Fat; 0 Other Carbohydrates

 

 

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