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Miso SoupPotato, Carrot & Broccoli
Of all the popular cuisines of the Japanese, this is perhaps the easiest and the most versatile dish to cook at home.
Just a tablespoon provides about one sixth of the protein needed per day, it is also rich in vitamins and minerals, virtually fat free, and easily digested.
It's Super Natural.
But best of all...it's low fat and it's delicious!
The Ingredients;
1 small Potato.
1 Carrot.
1/4 head of Broccoli.
1 large Cabbage leaf.
1-1/2 cups of dashi stock (see basics for prep method).
1-1/2 - 2 Tbsp. (light or dark) miso.
Preparation;
Cut potato and carrot into 1/4 thick rounds.
Soak potato in water to prevent discoloration.
Divide broccoli into florets.
Slice cabbage leaf core into thin slices, cut leaf into shreds.
In a saucepan, place stock, carrot, and drained potato, and bring to a boil.
Reduce heat to medium and when almost cooked, add broccoli and cabbage.
Cook for a further 2-3 minutes.
Soften (miso) in a small cup by adding a couple of tablespoons of hot stock from the saucepan... stir until disolved.
Place in saucepan.
Remove from heat as soon as it reaches the boiling point.
Serve immediately.
This dish is soooooooo low fat!
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