• 3 cups low sodium chicken stock or broth
• 2 thinly sliced mushrooms shittake or regular (optional)
• 1 1/2 Tablespoons miso paste (brown rice miso has the most mild taste)
• 1 Tablespoon reduced sodium soy sauce
• 1 1/2 oz. tofu cubed
• 1 scallion, thinly sliced on the diagnol

Bring stock/broth to a boil, add mushrooms, simmer 3 minutes.  Mix miso and soy sauce together and add to broth mixture.  Over very low heat, add the tofu until all ingredients in soup are warm.  DO NOT boil.  You can add the scallions directly into the broth, or use as a garnish in soup bowl.  Submitted by Freida Perry.

 This is a delicious Japanese soup.  Miso has a very pleasant taste.

Miso is a naturally fermented soybean and brown rice macrobiotic food.  Miso is found in the health food section of many main supermarkets.

Brown Rice Miso (per 1 tsp.)

• 11 calories
• 0 fat
• 0 cholesterol
• 300 mg sodium
• 1 g carbohydrate  

Posted on October 25th, 2007 by neslyn
Filed under: Soups