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Healthy Recipes Reference Library Store Specials About Us Friday, May 05, 2006
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Gingery Miso Soup with Wakame
Authored By:  Polly Pitchford, Full Spectrum Health™
For whatever ails you...
Diet Types: Macrobiotic, Vegan, Vegetarian
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
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    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.

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    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.

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