Miso Soup

Miso Soup

(makes 6 servings)

6 dried black mushrooms
Instant miso soup for 6
6 carrot flowers
1 scallion, chopped including some green
12 1/3-inch squares of firm tofu, about 2 ounces (60 g) total
6 slices of bamboo shoots

  1. Soak the mushrooms in warm water to cover until softened, about 20 minutes. Drain, and discard the stems. Cut the caps into small squares.
  2. Prepare the instant miso according to directions and keep warm.
  3. Cut 6 paper thin slices of carrot and then fashion into a flower by cutting out notches around the edge. If you wish. Leaving them round also looks fine.
  4. Place the small cubes of tofu on a paper towel and press lightly to dry and press.
  5. Place the tofu, sliced scallion, and bamboo shoots in the soup and warm through.
  6. Ladle into bowl and decorate with mushrooms and carrot flowers.

Per serving: 70 calories (28% calories from fat), 5 g protein, 2 g total fat (0.4 g saturated fat), 9 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 721 mg sodium
Diabetic exchanges: 1/2 lean protein (meat), 1/2 carbohydrate (bread/starch)