A Recipe From DietWatch
12 cups water or unsalted vegetable broth
1/2 - 3/4 cup shiro Miso (white soybean paste)
1 ounce wakame (dried seaweed), soaked in warm water, devein, chopped
1/2 cup daikon, sliced thin batons, blanched
8 ounces tofu (Mori-Nu Lite), cut in 1/4 inch cubes
2 scallions, sliced thin on diagonal
Place water or stock in a 4-quart pot and set a sieve over the pan. With the back of a large spoon, rub the miso through the sieve, moistening it from time to time with the back of the spoon to make it move through more easily. Bring the soup to a simmer over moderate heat. Add seaweed, radish and tofu and simmer for two minutes. Pour into soup bowls and garnish with scallions. If the soup separates a little, just stir to recombine it.
Yield: 10 servings
Per serving (11.4 oz): Calories 22, Fat 0.3 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 34 mg, Carbohydrate 3 g, Dietary fiber 0.5 g, Sugar 0.4 g, Protein 1.9 g, Vitamin A 0 RE, Vitamin C 1.6 mg, Calcium 45 mg, Iron 0.8 mg. This recipe is 12 percent fat.
Carbohydrate Points: 0
Carbohydrate: 3 g
Exchanges: 1 Free Food
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