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Miso Soup With Mushrooms With Carrot-Celery Salad

DelectablePlanet's picture
This variation of miso soup and carrot/celery/cabbage salad is a satisfying, protein rich, meal. Have it for lunch of dinner.
Ingredients
  Seaweed 1⁄4 Cup (4 tbs) (Arame Seaweed Plus 1 Cup Water)
  Water 4 Cup (64 tbs)
  Garlic clove 1 Medium, pressed
  Fresh ginger 2 Tablespoon, cut in chunks and put into a tea ball
  Soba noodles 3 Ounce
  Firm tofu 1⁄2 Cup (8 tbs), cut into 1/2-inch cubes
  Miso 1⁄3 Cup (5.33 tbs)
  Scallions 2 Medium, cut into 1/4-inch pieces
  Celery 1 1⁄2 Cup (24 tbs), chopped
  Carrots 3 Medium, shredded
  Chinese cabbage/Napa cabbage 1 1⁄2 Cup (24 tbs), shredded
  Vinaigrette 2 Tablespoon (Raspberry Vinaigrette)
  Cilantro leaves 2 Tablespoon (For Garnishing)
Directions

For the Miso Soup:
Cover Arame with water and set aside.
Bring the water, garlic and ginger (in tea ball) to a boil. Add the soba noodles, lower heat and simmer for 4 minutes. Remove ginger. Add the tofu and drained seaweed. In a separate bowl, add 1/2 cup of the liquid from the pot to the miso and stir until dissolved. Add the miso mixture to the soup. Warm the soup (but don’t boil) until heated throughout. Cover and turn off the heat. Garnish with chopped scallion.
For the Salad:
Take the whole stalk of celery and start chopping until you have 1 1/2 cups (about 4 inches). Do the same with the cabbage. Shred the carrots. Mix the vegetables and dress with a light dressing such as Raspberry vinaigrette. Garnish with cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Vegetable
Interest: 
Healthy
For a really healthy soup, try out this miso soup. Made with soba noodles, this soup is more filling than any other soup. Flavored with loads of ginger, this is a really delicious soup to try out. This soup goes well with a serving of carrot-celery soup. Watch and learn how to make that too!

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