Courtesy of Nature's Oasis
http://www.naturesoasismarket.com

Gingery Miso Soup with Wakame

Diet Type: Macrobiotic

Cooking Time: Under 30 minutes

Ingredients:

  1 6" piece Kombu seaweed
  2 carrots, cut into
  2 teaspoon fresh ginger juice
  chopped scallions for garnish
  1 1/2 quarts water
  3-4 dried shitake mushrooms
  1/2 cup Wakame Seaweed Flakes
  2-3 tablespoons mellow white Miso
 
Directions:

Rinse Kombu and shitake mushrooms. Place in a medium saucepan with stock or water. Bring to a boil and simmer 1/2 hour. Remove Kombu and shitake. Reserve Kombu for another use, cut stems off mushrooms and discard. Slice caps thinly and return to stock. Make carrot flowers by carefully cutting out 3 lengthwise narrow wedges down the length of the carrot. Slice thinly crosswise. Add carrots and wakame flakes to stock 10 minutes before serving. Grate ginger and squeeze juice into a small bowl. Add Miso and 1/2 cup stock to dissolve it in. Add to soup a few minutes before serving. Do not boil. Garnish with scallions or watercress.

Servings: 4

Author: Polly Pitchford, Full Spectrum Health™

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 4
Amount Per Serving 
Calories 54
Calories from Fat 6
 % Daily Value*
Total Fat 1g1%
  Saturated Fat 0g0%
  Mono Fat 0g 
Sodium 470mg20%
Total Carbs 11g4%
  Dietary Fiber 2g10%
Protein 2g 
Iron5%
Calcium5%
Vitamin B-65%
Vitamin C4%
Vitamin E2%
Vitamin D16%
Vitamin A102%
Selenium10%
Manganese15%
Copper15%
Zinc5%
Pantothenic acid10%
Niacin6%
Riboflavin6%
Thiamin7%
Potassium8%
Phosphorus5%
Magnesium10%
Folate8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.