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Miso Soup With Cabbage And Root Vegetables Recipe
|Vegetable oil||2 Teaspoon|
|Yellow onion||1 Medium, finely chopped to make 1 cup|
|Stalk celery||1 Small, finely chopped to make 1/3 cup|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh ginger||2 Teaspoon|
|Carrot||1 Large, peeled and thinly sliced to make 3/4 cup|
|Parsnip||1 Large, peeled and thinly sliced to make 3/4 cup|
|Turnips||8 Ounce, peeled and cut into 1/2-inch cubes (3 In Number)|
|Savoy cabbage||5 Ounce, chopped (1 1/2 Cup)|
|Chicken stock/Vegetable stock / low-sodium chicken broth||6 Cup (96 tbs)|
|Miso paste||1 Tablespoon (Soybean Paste)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Red pepper flakes||1⁄8 Teaspoon|
|Minced fresh cilantro/Parsley||2 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 914 Calories from Fat 262
% Daily Value*
Total Fat 29 g45.3%
Saturated Fat 6.3 g31.3%
Trans Fat 0 g
Cholesterol 43.2 mg
Sodium 3389.9 mg141.2%
Total Carbohydrates 119 g39.7%
Dietary Fiber 19.7 g78.9%
Sugars 44.6 g
Protein 47 g94.2%
Vitamin A 312.6% Vitamin C 214%
Calcium 27.6% Iron 34.7%
*Based on a 2000 Calorie diet
Add the onion, celery, garlic, and ginger and saute for 5 minutes, stirring occasionally.
Add the carrot, parsnip, turnips, cabbage, stock, miso, salt, and pepper flakes.
Bring the liquid to a boil, stirring to dissolve the miso.
Lower the heat, cover, and simmer for 20 to 25 minutes or until the vegetables are tender.
Garnish with the cilantro if desired.