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Gingery Miso Soup with Wakame
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Authored By: Polly Pitchford, Full Spectrum Health™
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Diet Types: Macrobiotic, Vegan, Vegetarian
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Ingredients:
1 6" piece Kombu seaweed2 carrots, cut into 2 teaspoon fresh ginger juicechopped scallions for garnish1 1/2 quarts water3-4 dried shitake mushrooms1/2 cup Wakame Seaweed Flakes2-3 tablespoons mellow white Miso
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Rinse Kombu and shitake mushrooms.
Place in a medium saucepan with stock or water. Bring to a boil and simmer 1/2 hour.
Remove Kombu and shitake. Reserve Kombu for another use, cut stems off mushrooms and discard.
Slice caps thinly and return to stock.
Make carrot flowers by carefully cutting out 3 lengthwise narrow wedges down the length of the carrot. Slice thinly crosswise.
Add carrots and wakame flakes to stock 10 minutes before serving.
Grate ginger and squeeze juice into a small bowl.
Add Miso and 1/2 cup stock to dissolve it in.
Add to soup a few minutes before serving. Do not boil.
Garnish with scallions or watercress.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 54
Calories from Fat 6
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% Daily Value*
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| | Total Fat 1g | 1% | | | Saturated Fat 0g | 0% | | | Mono Fat 0g | | | | Sodium 470mg | 20% | | | Total Carbs 11g | 4% | | | Dietary Fiber 2g | 10% | | | Protein 2g | | | | Iron | 5% | | | Calcium | 5% | | | Vitamin B-6 | 5% | | | Vitamin C | 4% | | | Vitamin E | 2% | | | Vitamin D | 16% | | | Vitamin A | 102% | | | Selenium | 10% | | | Manganese | 15% | | | Copper | 15% | | | Zinc | 5% | | | Pantothenic acid | 10% | | | Niacin | 6% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Potassium | 8% | | | Phosphorus | 5% | | | Magnesium | 10% | | | Folate | 8% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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