Wednesday, September 2, 2009
White Miso Soup with Vegetables
This is a nice and light lunch. I love to eat simple dishes like this when I feel under the weather or if I've been overindulging. This soup easily doubles or triples as necessary.
My favorite white miso (and the lowest in sodium that I've found) is Mellow White Miso Master Organic.
2 c. water
1/4 red onion, thinly sliced
1 carrot, peeled and thinly sliced
1 celery stalk, thinly sliced
2 cups thinly sliced baby bok choy or cabbage
1 Tbsp. peeled and diced gingerroot
2 Tbsp. white miso
2 scallions, thinly sliced
toasted sesame oil
sriracha/hot chili sauce
In a medium pot, place water, onion, carrot, celery, bok choy or cabbage and gingerroot. Bring to a boil, reduce heat to a simmer and cook for 10 minutes or until vegetables are tender. Place miso in a small bowl, add a little bit of the broth, and stir well to make a smooth paste. Add more broth to thin the mixture, then add it to the pot of soup. Serve in bowls topped with scallions. Add a few drops of toasted sesame oil and/or sriracha to each bowl if desired.
Per Serving (excluding unknown items): 72 Calories; trace Fat (4.2% calories from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 618mg Sodium. Exchanges: 1 1/2 Vegetable.
Another mini-watermelon in our CSA box this week from Los Poblanos Organics. The edamame must be as fresh as possible since they are still attached to the plants. I included some add-ons this week - my favorite Valencia peanuts and peanut butter from Portales, New Mexico and some pecans and mushrooms to make the veggie burgers from Vegetarian Suppers from Deborah Madison's Kitchen.