Miso Soup with Shiitake Mushrooms Recipes

Miso Soup with Shiitake Mushrooms Recipes for Soups, Stews, and Chilis - How Foods Fight Cancer

MAKES 6 SERVINGS

Miso, also known as soybean paste, is a traditional Japanese food. It is most commonly used for
making miso soup, which is served with every meal in Japan. There are different types of miso,
each with a distinctive, characteristic flavor. This recipe uses white miso, which has a mellow,
slightly sweet flavor. Miso is available at natural food stores and Asian markets; it can also be purchased online. The shiitake mushrooms in this soup add vitamin D, an important nutrient for cancer prevention.

5 cups vegetable broth
1 ounce dried shiitake mushrooms
1⁄2 pound firm tofu, cut into
1⁄4-inch cubes
1 sheet nori, cut into 1-inch squares
2 to 3 teaspoons peeled and grated fresh ginger
2 cups small broccoli florets
1 cup julienned or grated carrots
3 to 4 tablespoons white miso


1. Pour the broth into a large soup pot and bring to a boil. Remove
from the heat, add the mushrooms, cover, and let stand for 20 minutes,
or until the mushrooms have softened. Remove the mushrooms
from the broth with a slotted spoon. Cut off and discard the mushroom
stems. Thinly slice the caps and set aside.

2. Add the tofu, nori, and ginger to the broth. Bring to a simmer and
cook for 3 minutes. Add the mushrooms, broccoli, and carrots. Cover
and simmer for 1 minute, just until the broccoli turns bright green.

3. Transfer 1 cup of the broth to a measuring cup and stir in the miso
with a fork until it is completely dissolved. Pour the dissolved miso
into the soup and stir until it is well incorporated. Serve immediately.

4. Stored in a covered container in the refrigerator, leftover Miso Soup
with Shiitake Mushrooms will keep for up to 3 days.


Note: Do not boil the soup after the miso has been added, as high heat
will destroy the beneficial enzymes in the miso.


PER SERVING: 92 calories; 2.8 g fat; 0.4 g saturated fat; 27.2% calories from fat; 0 mg cholesterol;
6.5 g protein; 12.8 g carbohydrate; 5.9 g sugar; 2.8 g fiber; 1167 mg sodium; 92 mg calcium; 1.4
mg iron; 13.4 mg vitamin C; 2314 mcg beta-carotene; 0.8 mg vitamin E