Guest guest Posted March 7, 1999 Report Share Posted March 7, 1999 I've made this soup. Kathleen * Exported from MasterCook * Miso Vegetable Broth Recipe By : McDougall Newsletter May-June, 1997 Serving Size : 2 Preparation Time :0:00 Categories : Soyfoods Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups broth, vegetable 1 bunch green onions -- chopped 1 each carrot -- thinly sliced 1 stalk celery -- sliced 1/2 cup vegetable rotelli 1/2 cup sliced fresh mushrooms 1/2 cup frozen peas 1/2 cup frozen corn kernels 1 1/2 tablespoons light miso 1/2 tablespoon chopped cilantro or parsley Servings: 2. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Place broth in a saucepan. Add green onions, carrots, celery and pasta. Bring to a boil, cover, reduce heat and simmer for 5 minutes. Add mushrooms, peas and corn. Continue to cook for 5 minutes. Remove a small amount of broth to a bowl. Stir in miso and mix well.Add to soup along with the cilantro. Mix well and serve. Hint: This can be a good way to use up some of the vegetables in your refrigerator and freezer. Keep the pieces small or thin so that they cook quickly. Other pastas may also be used for variation. McDougall Newsletter May-June, 1997 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 4363 0 0 0 905 383 schuller Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.