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Spring Miso Soup

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    4 cups (1 L) water1 stalk of broccoli or cauliflower, cubed1 green onion, finely sliced3 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

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    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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    Spring Miso Soup

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