Guest guest Posted November 17, 1999 Report Share Posted November 17, 1999 * Exported from MasterCook * Tokyo Miso Soup Recipe By :The Art of Tofu, Akasha Richmond Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups water 1 tablespoon vegetable broth powder 1 small onion -- sliced into moons 1 leek -- sliced into moons 1 carrot -- cut into 1/2 inch slices 1 1/2 pieces dried kombu (piece about 4 " long) 1/2 green cabbage -- thinly sliced and cut into 1/2 " pieces 2 scallions -- sliced thin 4 tablespoons red or brown miso 1 package Mori-Nu Lite Tofu (extra firm) -- cut into small cubes Bring 6 cups of water to a boil. Add broth powder, onions, leeks, carrots, and kombu; simmer for 15 minutes. In a small bowl, mix miso well with some hot broth. Turn off heat, add miso, scallions, and cubed tofu. - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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