ADZUKI BEAN MISO SOUP
Categories Soup/Stew Bean Vegetable Low Fat Vegetarian Low/No Sugar Winter Gourmet
Yield Makes about 9 1/2 cups, serving 4 as a main course
Number Of Ingredients 7
Steps:
- In a 4-quart heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved. Add beans and simmer, stirring occasionally, 15 minutes.
- In a heavy skillet heat oil over moderately high heat until it just begins to smoke and stir-fry carrots until crisp-tender, about 3 minutes. Stir carrots into soup.
- In a small bowl stir together miso and 1/2 cup hot broth until combined will and stir into soup. Bring soup just to a boil, stirring occasionally, and stir in scallions and pepper to taste.
MISO STEW
Steps:
- Soak arame in 1 cup filtered water in a small bowl and set aside.
- Wash quinoa in 3 changes of cold water in a bowl, draining quinoa in a sieve each time, then put quinoa in a 2- to 3-quart saucepan with kombu and 1 cup filtered water. Simmer, uncovered, until quinoa is just tender, about 20 minutes. Drain in a sieve.
- About 10 minutes before quinoa is done, cook onion in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring frequently, until it begins to brown, about 5 minutes, then add garlic and cook, stirring, 30 seconds.
- Add tofu, carrot, shiitakes, and remaining 2 1/2 cups filtered water and simmer, covered, until carrot is just tender, about 5 minutes. Remove kombu from quinoa and discard. Stir quinoa into stew, then remove from heat.
- Put miso in a small bowl and add 1/4 cup stew liquid, whisking until miso is incorporated, then stir mixture into stew. Drain and rinse arame and add to stew along with bok choy and tamari, stirring to combine.
- Divide stew between 2 bowls and sprinkle with scallion and dulse flakes.
- *Available at Asian markets, natural foods stores, and edenfoods.com.
- **Available at specialty foods shops, natural foods stores, and ethnicgrocer.com.
- ***Available at Asian markets, natural foods stores, and Uwajimaya ( 800-889-1928).
- ****Available at natural foods stores.
- *****Available at Asian markets, natural foods stores, and seaveg.com.
MISO STEW
This is a satisfying meal all by itself! It has a wonderful variety of colors, textures and savory flavors --- and it is SO good for you! Miso contains beneficial microorganisms which aid in digestion and immunity. This is another fantastic recipe from The Great American Detox Diet by Alex Jamieson (from Supersize Me). Miso and sea vegetables should be available from your local health food store or Asian market.
Provided by Prose
Categories Clear Soup
Time 25m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Combine the quinoa with 1 cup of the water and the kombu in a small saucepan. Cover, set over medium-high heat, and bring to a boil. Reduce to low and simmer for 20 minutes, or until the quinoa is cooked through.
- Meanwhile, soak the arame in 1 cup of water. Set aside.
- In a medium saucepan, heat the oil over medium heat, add the onion and garlic and sautee for about 5 minutes.
- Add the tofu and the remaining 2 1/2 cups of water, carrot, and mushrooms. Cover and simmer on medium-low heat for 5 minutes. Remove from heat.
- Remove the kombu from the quinoa and discard it. Add the quinoa to the stew.
- Measure the miso into a small bowl and add 1/2 cup of the hot stew liquid. Using a whisk, dissolve the miso into the liquid and return the mixture to the saucepan. Do not boil or simmer.
- Add the bok choy or napa cabbage and the soy sauce and stir to combine. This will barely wilt the greens.
- Rinse and drain the arame and add to the stew.
- Pour into 2 bowls and garnish with scallions and dulse.
Nutrition Facts : Calories 240, Fat 8.2, SaturatedFat 1.2, Sodium 541.1, Carbohydrate 35.1, Fiber 4.9, Sugar 5.4, Protein 9.4
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