Tofu in Miso Broth with Green Onions, Mushrooms and Ginger - 18g Carbs, 4g Fiber
Recipe By: Chef Christine Manfield, Paramount Restaurant, Sydney, Austrailia
Serving Size: 5
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Veggie
4 2/3 cups hot dashi stock -- (use vegetarian version without bonito)
3 tablespoons shiromiso paste
1 1/2 tablespoons oakamiso (red) paste
1/4 cup ponzu sauce
10 ounces fresh tofu squares -- about 6 (silken tofu)
4 tablespoons fresh wakame seaweed -- washed and thinly sliced
12 shimeji mushrooms -- (similar to oyster mushrooms) or 6 fresh shitake mushrooms, sliced
sansho pepper -- to taste
3 green onions -- finely sliced
1 teaspoon drained pickled ginger -- thinly sliced
Make the dashi stock and keep warm.Soften the miso pastes in 2/3 cup hot Dashi Stock and whisk until blended.Bring 4 cups of the Dashi Stock and ponzu sauce to a simmer in a saucepan and carefully stir in the softened miso until dissolved. Do not boil -remove the pan from the heat as soon as it comes to a mere simmer.Divide the tofu, seaweed and sliced mushroom between serving bowls, then sprinkle with a little sansho pepper and ladle in the hot miso broth. Add the green onion and Pickled Ginger and serve immediately.
Serves 4 to 6 as a starter
Author Note: Japan must surely lead the way when it comes to purity of flavor. After the complexity of flavors and multi-dimensional nature of so much of the food available elsewhere, it is with occasional relief that we turn to the clean flavors and the aesthetics of Japanese-inspired dishes.As I learned when working in Tokyo recently, the varieties of miso and tofu available are fantastic, each offering a different flavor and result,and each used for a different purpose. 'Shirmiso' or white miso, in fact a pale yellow color, has a sweet, delicate flavor; the most commonly used and darker 'akamiso' has a more earthy, salty character. Use fresh silken Japanese tofu when making this soup as it provides the best texture.
Cuisine: "Asian"
Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 222 Calories; 10g Fat (42.2%calories from fat); 11g Protein; 18g Carbohydrate; 4g Dietary Fiber; 15mgCholesterol; 1649mg Sodium
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates
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