MISO : SOUP.............

I think just about everyone loves a steaming hot cup of miso soup! With a soothing and mild flavor, miso soup is light and "brothy", not the type of soup that is a meal on its own, so serve as an appetizer. Miso soup is a quick, easy and light soup and is a staple of Japanese cuisine. This basic recipe is a simple version of the classic miso soup you'll find served in Japanese restaurants. Try this Vegetable Miso Soup recipe for a heartier soup,

any boiled veg,

Ingredients:

4 cups water
1/3 cup miso
3 green onions (scallions), chopped
1 tbsp shredded nori or wakame seaweed
1/2 block firm silken tofu, cut into 1 inch cubes
dash soy sauce (optional)
1/2 tsp sesame oil (optional)

Preparation:

Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.
Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of it's healthy properties as well as change the flavor of the soup. Makes 4 servings.

One serving provides approximately:
Calories: 91, Calories from Fat: 32
Total Fat: 3.5g, 5%, Saturated Fat: 0.5g, 3%
Cholesterol: 0mg, 0%
Sodium: 882mg, 37%
Total Carbohydrates: 8.6g, 3%
Dietary Fiber: 1.6g, 6%
Sugars: 2.1g, Protein: 6.8g, Vitamin A 3%, Vitamin C 4%, Calcium 5%, Iron 8%, based on a 2000 calorie diet.


As a food, miso can be thought of as an all-purpose and delicious seasoning for flavoring soups and vegetable dishes, or for making salad dressings, sauces and spreads. It is a condiment in the sense that only a few spoonfuls are used per person on a daily basis due to its high salt content (4-12% by weight). At the same time, miso is such a concentrated source of high-quality protein and other nutrients that only a small amount enhances and dresses up grain, bean and vegetable dishes.

An excellent source of digestive enzymes, friendly bacteria, essential amino acids, vitamins (including vitamin B-12), easily assimilated protein (twice as much as meat or fish and 11 times more than milk) and minerals, miso is low in calories and fat. It breaks down and discharges cholesterol, neutralizes the effects of smoking and environmental pollution, alkalinizes the blood and prevents radiation sickness. Miso has been used to treat certain types of heart disease and cancer.
miso gives warmth and life and the wisdom of age to those who consume it daily.