vegan: miso soup with squash and scallions

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Quick Miso Soup with Butternut Squash and Scallions

 

Recipe By :Lisa Cowden

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup crumbled dried wakame seaweed

6 cups water

1 dashi tea bag

4 tablespoons miso paste

1/3 cup cubes peeled butternut squash -- (1/2-inch)

1/2 cup cubes silken tofu -- (1/2-inch)

3 tablespoons sliced scallions

slivers daikon radish

 

1. Put the seaweed in a small bowl, cover with boiling water, and set aside to

soak for 15 minutes, or until softened. Drain.

 

2. Bring 6 cups water to a boil in a 4 1/2-quart soup pot. Add the dashi tea bag

and reduce the heat to low. Cover and simmer for 10 minutes. Remove the bag,

pressing out the excess liquid over the pot. Whisk the miso into the broth. Add

the squash. Cover, increase the heat to medium, and cook for 15 minutes, or

until the squash is tender. Add the tofu, scallions, and drained seaweed. Cook

for several minutes over medium heat. Serve garnished with the slivers of daikon

radish.

 

Source:

" Ladle, Leaf and Loaf (2000) "

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Per Serving (excluding unknown items): 53 Calories; 1g Fat (21.0% calories from

fat); 4g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 929mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

 

NOTES : Miso soup is a comfort food with restorative properties. It can also be

part of an elegant meal.

 

Nutr. Assoc. : 26987 0 0 905 904644 5681 0 1223

 

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=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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