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Ingredientes
- 1 x Strip Kombu 7 x 4"
- 1 x Carrot peel, cut in very fine julienne matchsticks
- 1/2 med Onion peel, slice very fine half rings
- 4 med Mushrooms wipe, cut very thin slices
- 1 piece Lemon Peel 1" x 1/3", cut lengthwise in very fine long slivers
- 4 Tbsp. Red Miso
- 1/8 tsp Seven Spice Seasoning
Direcciones
- Bring 4 c. of water to a boil in a 2.5 qt pot. Wipe the kombu lightly with a damp cloth, then drop into the water, making sure which it is well submerged. Turn off the heat. Leave the kombu in the water 2 -3 minutes.
- Remove the kombu. (Save it for use in other recipes - works well in beans or possibly veggie soups).
- Add in the carrot, onion, mushrooms, and lemon peel to the kombu broth. Bring to a boil again, cover, and simmer on low heat for 5 minutes. Turn off the heat.
- Put miso in a small sieve. Partially submerge the sieve in the soup and press out the miso with a wooden spoon. [I found this too difficult since my sieve has too fine a mesh - I just scraped out the miso into the broth and mashed it against the sides of the pot to dissolve it.]
- Bring to a boil again. Just as the first bubbles form, turn off the heat.
- Stir the soup and ladle into soup bowls (lidded Japanese bowls are best
- [she says]. Sprinkle each bowlful with the 7-spice seasoning [I omitted this, the soup is very flavorful without it] and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 2 servings | |
| Calories 68 | |
| Calories from Fat 17 | 25% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1282mg | 53% |
| Potassium 72mg | 2% |
| Total Carbs 9.1g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.13g | 1% |
| Protein 4.02g | 6% |
