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Miso Soup

 

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Miso Soup
 

 

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Recipe

Miso Soup

Miso soup is a staple in the healthy Japanese diet—it’s commonly eaten for breakfast or lunch, together with seasonal vegetables. Do not bring the soup to a boil once the miso has been added. Leave it at a simmer, or the heat will alter its taste and reduce the health benefits.

Times

  • Prep Time : 5 min
  • Cook Time : 10 min
  • Ready Time : 15 min

Servings

4

Ingredients

  • 2 tablespoons canola oil
  • 2 cloves garlic, finely grated, or 2 cubes frozen garlic, such as Gefen Fresh Crushed Garlic
  • 2 teaspoons finely grated fresh ginger or ⅔ teaspoon dried
  • 4 tablespoons white miso paste
  • 2 tablespoons seasoned rice vinegar
  • 1 pound firm tofu, drained and diced
  • 6 scallions, white and light green parts only, thinly sliced

Directions

Heat oil in a medium pot over medium heat. Add garlic and ginger, and sauté until fragrant, about 2 minutes. Add miso paste, vinegar, and 6 cups water; whisk until combined. Bring to a simmer, and reduce to low to keep warm. Add tofu, and heat until just warm, about 5 minutes. Divide among 4 small bowls, and garnish with scallions.

Nutrients

Servings Per Recipe: 4

Amount Per Serving

  • Calories: 186
  • Total Fat: 13g
  • Sodium: 558mg
  • Total Carbs: 11g
  •     Dietary Fiber: 2g
  • Protein: 13g

About Jamie Geller

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Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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