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Miso Soup

1 teaspoon of soybean oil
2 cloves garlic,  mashed
1/2 cup of onions, sliced lengthwise
1 teaspoon of fresh ginger root, grated
1/2 cup of carrots, thinly sliced
1 cup of mushroom,  thinly sliced
2 tablespoons miso
1 tablespoon of dry sherry, to taste
4 cups of water
  

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.

Source: Indiana Soybean Board


Per Serving (excluding unknown items): 36 Calories; 1g Fat (30.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 219mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

 

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