Published by Lisa July 20th, 2007
in Green Eating & Living and MyDocHub.
For whatever ails you…
Diet Types: Macrobiotic, Vegan, Vegetarian
Ingredients:
1 6″ piece Kombu seaweed
2 carrots, cut into
2 teaspoon fresh ginger juice
chopped scallions for garnish
1 1/2 quarts water
3-4 dried shitake mushrooms
1/2 cup Wakame Seaweed Flakes
2-3 tablespoons mellow white Miso
Serves: 4
Cooking Time: Under 30 minutes
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.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 4
Calories: 54
Calories from Fat: 6
Total Carbs: 11g
Dietary Fiber: 2g
Protein: 2g
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