Miso Noodle Soup

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Posted By: MD
Posted In:  Kids
Page Views:  828 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  4-5


Additional information: Note: Add 2 Tbsp. Lite soysauce. Blend until smooth.

In buttered 9-11 inch pyrex dish alternate ingredients as follows: potatoes, gluty mixture, soycheese, tomato sauce, ending
with cheese on top.

Put in oven bake at 350 degrees Farenheit for 30-35 minutes or until browning occurs at top (cheese is bubbly!!!)

Fat: less than 7 grams!* Cholesterol: less than 10 grams!*

*= Depends on chosen fat use


Ingredients

  • 2-3 tablespoons unrefined sesame oil (not toasted, or use canola oil if you don't have)
  • 3-4 medium carrots, sliced 1/2 inch or so
  • 1 small sweet potato if you have, cubed
  • 1 heaping tablespoon nutritional yeast
  • 3-4 thick slices ginger
  • 1 piece kombu
  • 6 cups water
  • 1/2 cup or so frozen peas
  • 1/2 cup or so frozen broccoli florets or green beans cut into small pieces, if you have
  • 1 block regular firm tofu (or soft), cut into cubes
  • 3-4 tablespoon miso (I use a combination of red and golden)
  • 1/2 to 1 teaspoon toasted sesame oil (to taste)
  • 1-2 tablespoon tamari, to taste
  • 10 shredded baby spinach leaves

Directions

Bland Alert: My children (ages 5 and3) love this soup and have been eatingit for years. My husband is less of afan, probably because it is not thatexciting.

At the time you begin to prepare thesoup, bring a separate medium sizedpot of salted water to boiling andcook about 8 ounces udon or sobanoodles. When the noodles are done,drain and rinse with cold water untilthe soup is ready.

In a 4 to 5 quart soup pot, heat theoil and saute the carrots and sweetpotatoes if using. I usually let themcook and soften for about fiveminutes. Sprinkle on the nutritionalyeast and add the ginger. Let it cookfor another minute or so, then add thewater and kombu. Bring to a boil overhigh heat, then turn the heat tomedium and simmer for a good tenminutes, until the carrots are soft.

Add the broccoli (if using) and a fewminutes later add the peas. You mightneed to raise the heat after addingthe vegetables to return the soup to asimmer. After the vegetables simmerfor a couple of minutes, add the tofuand let the soup return to a simmerfor another minute or two.

Put themiso in a cup and stir in a couple ofspoonfuls of soup broth to the misountil it is liquidy and not lumpy. Turn off the heat and mix the misointo the soup to taste (I usually usea lot). Add the tamari and a coupleof drops of sesame oil (it quicklyoverpowers everything so I usuallyjust put in a couple of drops).

Toserve, first put the noodles in ashallow bowl, then put a couple ofpieces of shredded spinach on top. Ladle the soup over the noodles. Pickout the kombu and ginger and discard.

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