Traditional Japanese Miso Soup

by on September 15, 2012 » Add the first comment.
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IMPORTED – NOT YET DEBUGGED

1 tablespoon canola oil
112 teaspoon sesame oil
2/3 cup diced onion
112 cup diced carrots, about 1 medium carrot
112 cup diced shiitake mushrooms
4 ounces diced hard tofu
6 cups Dashi (see recipe)
2 tablespoons brown miso
112 nori sheet, cut into 1/4-inch$trips
4 tablespoons chopped scallions,•!
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1. Heat canola oil and sesame oilin aJarge saucepan over medium beat. Add onions and
carrots and saute until onions are translucent;- Add m11shrooms~d–continueto saute
2 more minutes. Add tofu and saute until carrots are soft.
2. Add dasbi and bring to a boil. When boiling, remove from heat and add miso and nori.
3. Serve 314 cup soup and garnish with 1 beaping teaspoon scallions.
Makes 1 O servings, eacb containing approximately:
50 calories
4 gm. carbohydrate
3 gm. fat
O mg. cholesterol
2 gm. protein
326mg. sodium
Tracefiber
,

RECIPE
CAN””10N
I~CH.,

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