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    Miso Soup with Enoki Mushrooms

    Source: Cooking Light-4/01


    List of Ingredients


    • 6 cups boiling water
    • 1/4 cup dried shaved bonito (dry fish flakes)
    • 2 tablespoons yello miso (soybean paste)
    • 2 tablespoons red miso (soybean paste)
    • 1/2 teaspoon low sodium soy sauce
    • 1/2 cup enoki mushrooms
    • 4 ounces firm tofu, drained and cubed


    Instructions


    1. Combine water and bonito; let stand 2 minutes. Strain the liquid through a fine sieve into a bowl; discard solids. Bring the liquid to a boil in a large saucepan. Add yellow and red miso and soy sauce; stir well with a whisk until smooth. Divide the enoki mushrooms and tofu evenly among 6 soup bowls, and ladle 1 cup soup into each bowl.

    2. Yield: 6 servings. 40 cal, 0.9g fat, 2g carb, 1mg chol, 407mg sod.


 

 

 


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