Japanese Tofu Miso Soup with Edamame and Ginger
Miso is made by fermenting soy and sometimes also grains such as rice and buckwheat. The fermentation process releases some beneficial nutrients.
Photo: Reader's Digest Brain Power Cookbook
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- 4 spring onions thinly sliced on the diagonal
- 1 carrot thinly sliced
- 1 daikon thinly sliced
- 6 dried shiitake mushrooms broken into small pieces
- 2 inch fresh ginger peeled and cut into thin matchsticks
- 2 tbsp shiro miso
- 180 g shelled edamame soybeans
- 150 g silken firm tofu cut into small cubes
- Pour 5 cups (1.25 litres) water into a large saucepan. Add the spring onions, carrot, daikon, dried mushrooms and ginger. Bring to a boil, then reduce the heat and simmer for 15 minutes.
- Spoon out 2 tablespoons of the hot liquid and blend it with the miso. Stir the miso back into the pan. Do not allow the soup to boil.
- Add the edamame and tofu to the soup, then cook for 5 minutes, until the edamame are bright green and tender. (Edamame are available in the freezer department of Asian food stores).
- Divide the tofu and vegetables among four bowls, and ladle on the hot stock.
Each serving provides 620 kJ, 148 kcal, 10 g protein, 4 g fat, 20 g carbohydrate (6 g sugars), 6 g fibre and 377 mg sodium.