Breakfast Miso Soup
Recipes » Soups, Stews and Chili » Seafood non-chowder
Comforting miso soup.
"For my money, the Japanese have it exactly right about breakfast. Soup for breakfast may seem a bit unusual for us Americans, but it's just what I want; not a sugary cereal or jelly-filled doughnut. Try pairing with some warmed-up stir fried rice from the night before." - stevemurYield: 6 Ready in 45 minutes
Cuisine: JapaneseMain Ingredient: Soup
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| 2 1/2 cWater |
| 1 3" StripWakame Seaweed |
| 1/2 cLowfat Tofu; Firm, Chopped |
| 1 Green Onion; W/Stems, Chop |
| 1 tbBarley Miso |
Breakfast Miso Soup Preparation
Bring water to a boil, add wakame and one half of the green onion. Simmer 5 mins.
Turn off heat, add miso to taste by diluting 1 to 2 TB of miso in a ladle full of the soup water, mashing and smoothing out the miso and adding it back to the pot. Pour into large bowl, over small chunks of tofu. Garnish with chopped green onions, serve steaming hot. Makes 4-6 portions.
NOTES : Cal 29.3, Fat 0.6g, Carb 4.3g, Fib 0.9g, Pro 2.5g, Sod 273mg, CFF 15.7%. Originally postd by "Natalie Frankel" ~~ltNatalie.Frankel~~at;mixcom.com> on Sep 14, 1997
Notes
For my money, the Japanese have it exactly right about breakfast. Soup for breakfast may seem a bit unusual for us Americans, but it's just what I want; not a sugary cereal or jelly-filled doughnut. Try pairing with some warmed-up stir fried rice from the night before.
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