Posted on July 18, 2009 at 9:57 pm

Miso Soup Recipe 2

This is a new recipe I made up and prefer it to my older recipe for 2 reasons. One, it does not contain tofu ( I have stopped eating soy) and two, it contains vegetables.

Ingredients(Measurements)

1. 4 full teaspoons miso
2. 1/2 medium size carrot thinly grated.
3. 1/4 cup thinly grated green cabbage.
4. 5 leaves of mint, chopped finely.
6. 4 shallots chopped
7. 1 teaspoon Arame (optional), soaked for 10 minutes.

Preparation
1. Bring 3 cups of water to boil and transfer to a big bowl.
2. Mix miso in cold water to make a flowing paste.
3. Pour miso into the bowl and mix well.
4. Add the vegetables into the bowl and serve hot.

Note: Make this just before dinner, to have it hot and also so that the vegetables are crunchy.

Serves :2
Meal Suggestions:
This makes a satisfying dinner along with sunflowersprouts+avocado salad, for two. It feels so wonderful, to prepare such beautiful dinner in 10 minutes time !!

2 Responses to “Miso Soup Recipe 2”

  1. Eating Right » Cabbage Cucumber Dill Salad on July 19th, 2009 at 1:47 pm says:

    [...] Suggestions for 2 The companions of this salad in my lunch today were : Miso Soup & Jicama Tortillas & Brocolli Dry [...]

  2. Eating Right » Jicama Tortillas on July 19th, 2009 at 1:48 pm says:

    [...] :2 The companions of this salad in my lunch today were : Miso Soup & Cabbage Dill Cucumber Salad & Brocolli Dry [...]

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