JAPANESE -- Soups

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* Exported from MasterCook *

 

Double Mushroom Soup with Barley

 

Recipe By :The California Culinary Academy

Serving Size : 4 Preparation Time :1:15

Categories : International Cuisine Light Meals

Main Course Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup butter

4 ounces fresh tree oyster mushrooms -- (see note)

1/4 pound cultivated mushrooms -- thinly sliced

1/4 cup pearl barley -- rinsed and drained

1 small garlic clove -- minced

3 1/2 cups vegetable stock

1 teaspoon grated fresh ginger

salt and white pepper -- to taste

2 green onions -- thinly sliced diag.

 

1. In a heavy, 2- to 3-quart saucepan over medium heat, melt butter. Add both

kinds of mushrooms and cook, stirring occasionally, until they are lightly

browned and any liquid has cooked away. Add barley and garlic, stirring to coat

barley with mushroom mixture.

 

2. Mix in 1 cup of stock. Bring to a boil, cover, reduce heat, and simmer until

barley is tender (about 45 minutes).

 

3. Stir in ginger and remaining stock. Cook, uncovered, over medium heat until

soup is hot. Taste, season with salt if needed, and add pepper to taste. Just

before serving, stir in green onions.

 

Note: Use fresh tree oysters or other Japanese-type mushrooms. Use small

mushrooms whole, or larger ones sliced.

 

 

 

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Per serving: 302 Calories (kcal); 15g Total Fat; (44% calories from fat); 8g

Protein; 35g Carbohydrate; 33mg Cholesterol; 1545mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : Fresh ginger hints of the Orient in this easy soup that combines

Japanese tree oyster mushrooms with the more familiar cultivated variety.

Nutr. Assoc. : 0 4196 4204 2151 0 0 3366 0 0

 

 

* Exported from MasterCook *

 

Japanese Clear Soup

 

Recipe By :the California Culinary Academy

Serving Size : 4 Preparation Time :0:15

Categories : Microwave Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

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4 cups vegetable stock

4 tablespoons dry sherry

2 tablespoons soy sauce

GARNISHES:

1 block tofu -- 5 cubes per serving

4 mushrooms -- thinly sliced

1 green onion -- finely chopped

1/2 carrot -- shredded

1/2 lemon -- thinly sliced

 

1. In a large saucepan bring stock to a simmer. Stir in sherry and soy sauce.

Simmer several minutes.

 

2. Arrange your choice of garnishes in small bowls to pass at the table. Ladle

broth into soup bowls and serve.

 

Microwave Version

 

1. Place stock in a deep 2-quart casserole. Microwave, uncovered, on 100% power

until stock boils, about 5 to 7 minutes.

 

2. Stir in sherry and soy sauce. Microwave on 30% power 2 minutes.

 

3. Continue with step 2.

 

 

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Per serving: 242 Calories (kcal); 7g Total Fat; (26% calories from fat); 12g

Protein; 31g Carbohydrate; 2mg Cholesterol; 2151mg Sodium

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

Fat; 0 Other Carbohydrates

 

NOTES : This easy soup, which is elegant for entertaining, can be prepared ahead

and reheated.

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

 

 

* Exported from MasterCook *

 

Miso Soup With Tofu

 

Recipe By :Vegetarian Times Magazine, March 1998, page 46

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews Soyfoods

 

 

Amount Measure Ingredient -- Preparation Method

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6 cups water

1 piece kombu

1/2 cup red miso

1/2 cup white miso

1/4 pound firm tofu -- drained and cubed

1 green onion

(white and pale green parts) -- minced

Soy sauce -- to taste

 

6 SERVINGS VEGAN

 

This Japanese classic is a warm accompaniment to vegetarian sushi or any

stir-fry supper.

 

In large pot, bring water and kombu to a boil. Reduce heat and simmer,

uncovered, 15 minutes. Put red and white miso into small heat-proof bowl.

Add a small amount of hot stock and stir until smooth. Pour mixture into

soup and stir to mix. Remove soup from heat. Add tofu and green onion.

Season with soy sauce. Discard kombu before serving.

 

PER SERVING: 122 CAL.; 7G PROT.; 4G TOTAL FAT (1G SAT. FAT); 56G CARB.; 0

CHOL.; 3MG SOD.; 3G FIBER.

 

 

 

 

 

 

 

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Per serving: 63 Calories (kcal); 2g Total Fat; (30% calories from fat); 4g

Protein; 7g Carbohydrate; 0mg Cholesterol; 845mg Sodium

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

Other Carbohydrates

 

 

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