Spring Miso Soup

Spring Miso Soup

4 cups (1 L) water
1 stalk of broccoli or cauliflower, cubed
1 green onion, finely sliced
3 fresh or rehydrated mushrooms (shiitake or oyster)
1 Tbsp (15 mL) dried seaweed (wakame or dulse), crumbled into tiny bits (they will expand)
1/4 cup (60 mL) miso paste (fermented barley, brown rice, or soybean)
Parsley leaves

Place broccoli or cauliflower, onion, mushrooms, and dried seaweed in water in medium saucepan. Bring to a boil over medium heat. Reduce heat, cover, and simmer for 5 to 10 minutes, until vegetables are tender.

Remove just enough stock to mix with miso paste until it’s dissolved. Return to pot and simmer for another 2 to 5 minutes, allowing the flavours to meld.

Garnish with parsley.

Serves 4.

Each serving contains: 36 calories; 3 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 6 g carbohydrates; 1 g fibre; 297 mg sodium

source: “A Fighting Chance“, from alive #342, April 2011

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