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Miso Soup (V, GF)

Serves 4

Ingredients:
  • 1 Tablespoon olive oil
  • 4 green onions, chopped (separate the whites from the greens)
  • Fresh ginger (1 inch section), finely chopped
  •  2 cups bok choy (separate whites from the greens) or spinach, chopped
  • 8oz (half a pint) of mushrooms (any kind)
  • 6" stick kombu, soaked in warm water for 30 minutes
  • 6 cups broth (can use homemade, ramen, vegetable, Asian vegetable) 
  • 3oz tofu, chopped into small cubes
  • ¼ cup miso
  • Fried onions, toasted sesame seeds or sesame oil for garnish

Instructions: 
  • Heat oil in a soup kettle or large saucepan over medium heat.
  • Add the onion whites and cook until tender.  
  • Add ginger and cook until fragrant - about 1 minutes. 
  • Add bok choy or spinach and mushroom and cook until tender.
  • Add the stock.
  • Drain the kombu and finely chop and add to the pot and simmer, uncovered for 20 minutes.
  • Reduce heat to low and add the tofu. 
  • Take 2 Tablespoons of the hot stock and mix with the miso. 
  • Add to the pot, along with onion and bok choy greens. 
  • Cook for 5 minutes, but don't boil (it can damage the nutrition in the miso). 
  • Ladle into bowls and garnish with fried onions, sesame seeds and/or a drizzle of sesame oil.
  • Serve immediately.

Nutrition Info Per Serving (no garnishes): 
Calories 91.4
Total Fat 4.6 g
Saturated Fat 0.9 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.9 g
Cholesterol 0.0 mg
Sodium 1,554.2 mg
Potassium 424.1 mg
Total Carbohydrate 9.5 g
Dietary Fiber 1.9 g
Sugars 4.9 g
Protein 4.0 g

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