Vegetarian Nori Miso Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Vegetarian Nori Miso Recipe). I began trying to make a clear soup recipe, which quickly grew out of control to incorporate elements of miso, egg drop soup, and seaweed. I serve it as a main dish with a side of brown basmati rice.

Brief

Prep 15 mins

Cook: 1hr10 mins

Total: 1hr25 mins

Servings: 8

Yield: 8 servings

Vegetarian Nori Miso Recipe

Ingredients

2 (32 fluid ounce) containers vegetable broth

32 fluid ounces water

2 egg whites

1 ½ cups miso paste

2 tablespoons ginger paste

1 tablespoon sesame oil

2 cups edamame (green soybeans)

2 cups shiitake mushrooms

thinly sliced

⅔ cup chopped spring onions

1 clove garlic

minced

1 teaspoon soy sauce

1 ½ cups cubed firm tofu

1 teaspoon cayenne pepper

⅔ cup crumbled dried nori (seaweed)

2 tablespoons white sugar

Rhubarb Margarita

Soup, Stew and Chili

Directions

Step 1

Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.

Step 2

Reduce heat to medium. Mix miso paste ginger paste and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame mushrooms spring onion garlic and soy sauce to miso broth; cover pot with a lid reduce heat to medium-low and cook until mushrooms are no longer floating on the surface about 10 minutes.

Step 3

Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer stirring occasionally until soup flavors have blended about 1 hour.

Nutritional Information

Vegetarian Nori Miso Recipe

Servings Per Recipe:8

Calories: 235.2

% Daily Value *

Protein: 13.7g 27%

Carbohydrates: 29g 9%

Dietary Fiber: 5.2g 21%

Sugars: 10.3g

Fat: 7.8g 12%

Saturated Fat: 1.2g 6%

Vitamin A Iu: 1752.6IU 35%

Niacin Equivalents: 3.6mg 28%

Vitamin B6: 0.2mg 13%

Vitamin C: 6.8mg 11%

Folate: 38mcg 10%

Calcium: 234.7mg 24%

Iron: 5.5mg 31%

Magnesium: 50.9mg 18%

Potassium: 297.9mg 8%

Sodium: 2455.8mg 98%

Thiamin: 0.1mg 10%

Calories From Fat: 70.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.