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Side One - Cut Out Below -
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Miso
Soup
Miso
is fermented soybean paste commonly eaten in Japan.
In this country, it is most frequently consumed as miso-based
soup in a Japanese restaurant. However, you can
buy your own at most natural food stores or Asian grocery
stores and explore many ways to cook with it.
Two easy ways to incorporate it into your diet are the
following recipes.
- 1
tsp. canola or olive oil
- 1
- 2 cloves garlic, mashed (mash 10 - 15 minutes
before putting into the soup to maximize the cancer-fighting
components)
- 1/2
cup green onions, sliced white and green parts
- 1
tsp. fresh ginger root, grated
- 1/2
cup carrots, thinly sliced
- 1
cup shiitake mushroom, thinly sliced
- 2
Tbsp. brown miso
- 1
Tbsp. dry sherry, to taste (optional)
- 4
cups water
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Side Two- Cut Out Below -
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Miso
Soup (cont.)
Directions:
- Heat
oil in medium saucepan over medium heat. Add garlic
and onions, sauté until soft.
- Add
fresh ginger root, carrots and mushrooms. Cook
an additional 5 - 10 minutes, or until vegetables are
crisp tender.
- Dissolve
miso in 1/4 cup of the water and add it to the vegetables
in the saucepan along with the remaining water and dry
sherry.
- Reheat
and serve.
Serves:
4 - 6
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