Miso Soup with Mushrooms with Carrot-Celery Salad Recipe Video
Summary
Ingredients
| Seaweed | 1⁄4 Cup (4 tbs) (Arame Seaweed Plus 1 Cup Water) | |
| Water | 4 Cup (64 tbs) | |
| Garlic clove | 1 Medium, pressed | |
| Fresh ginger | 2 Tablespoon, cut in chunks and put into a tea ball | |
| Soba noodles | 3 Ounce | |
| Firm tofu | 1⁄2 Cup (8 tbs), cut into 1/2-inch cubes | |
| Miso | 1⁄3 Cup (5.33 tbs) | |
| Scallions | 2 Medium, cut into 1/4-inch pieces | |
| Celery | 1 1⁄2 Cup (24 tbs), chopped | |
| Carrots | 3 Medium, shredded | |
| Chinese cabbage/Napa cabbage | 1 1⁄2 Cup (24 tbs), shredded | |
| Vinaigrette | 2 Tablespoon (Raspberry Vinaigrette) | |
| Cilantro leaves | 2 Tablespoon (For Garnishing) |
Nutrition Facts
Serving size: Complete recipe
Calories 759 Calories from Fat 137
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 2.1 g10.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4655.5 mg194%
Total Carbohydrates 127 g42.4%
Dietary Fiber 16.4 g65.6%
Sugars 20.5 g
Protein 39 g78.9%
Vitamin A 769.5% Vitamin C 133.3%
Calcium 60.1% Iron 51.8%
*Based on a 2000 Calorie diet
Directions
Cover Arame with water and set aside.
Bring the water, garlic and ginger (in tea ball) to a boil. Add the soba noodles, lower heat and simmer for 4 minutes. Remove ginger. Add the tofu and drained seaweed. In a separate bowl, add 1/2 cup of the liquid from the pot to the miso and stir until dissolved. Add the miso mixture to the soup. Warm the soup (but don’t boil) until heated throughout. Cover and turn off the heat. Garnish with chopped scallion.
For the Salad:
Take the whole stalk of celery and start chopping until you have 1 1/2 cups (about 4 inches). Do the same with the cabbage. Shred the carrots. Mix the vegetables and dress with a light dressing such as Raspberry vinaigrette. Garnish with cilantro.
