The New Soy Cookbook

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* Exported from MasterCook *

 

Impromptu Miso Soup

 

Recipe By :Lorna Sass

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 1/4 cups water

2 ounces firm or extra firm tofu -- drained and cut into 1/4 "

dice (about 1/4 cup)

1 tablespoon sweet white miso

2 teaspoons barley miso

1 tablespoon instant wakame flakes (see note) or 1/2

cup chopped fresh spinach or bok choy

leaves

1 scallion - for garnish -- very thinly sliced

 

Bring water to boil in a medium saucepan.

Ladle out about 1/3 cup of the boiling water and pour it into a glass measuring

cup. Add the tofu to the pan. Reduce the heat to medium, cover, and cook for 1

to 2 minutes.

While the tofu is cooking, blend the two misos into the hot water by mashing the

paste against the sides of the cup with a fork and stirring vigorously.

Just before serving, add the wakame or fresh greens to the saucepan and simmer

the soup uncovered until the wakame is reconstituted, about 30 seconds, or until

the fresh greens are tender, 1 to 2 minutes.

Turn off heat and stir in the miso broth. Ladle into bowls, garnish with the

scallions, and serve immediately.

 

Source:

" The New Soy Cookbook "

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 8mg Sodium

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

Other Carbohydrates

 

NOTES : Wakame flakes reconstitute within about 30 seconds of being stirred into

hot water. They are available in many natural food stores and Asian groceries.

Or you can purchase a package of whole wakame and snip the leaves into tiny

bits. Discard any thick central ribs.

Nutr. Assoc. : 0 0 0 0 0 0