* Exported from MasterCook *
Slow Cooker Miso Soup with Tofu, Shiitakes, and Shrimp - 5 pts, 27g Carbohydrate; 4g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Large ( 5 to 7 qt) LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Seafood
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
1 clove garlic -- minced
1 teaspoon freshly grated ginger root
8 ounces shiitake mushrooms -- stems removed, caps sliced
1/4 cup light miso paste
6 cups broth -- vegetable or chicken
2 teaspoons soy sauce
1 pound firm tofu -- cut into 1/2-inch cubes
1 pound medium shrimp -- peeled and deveined, tails removed
6 green onions -- finely chopped
For drizzling: -- toasted sesame oil
For garnish: -- toasted sesame seeds
Heat the vegetable oil in a large skillet over high heat. Add the garlic and ginger and saute until they are fragrant, about 1 minutes. Add the mushrooms and toss with the garlic and ginger.
Transfer the contents of the skillet to the insert of a 5 to 7 quart slow cooker. Stir in the miso, broth and soy sauce.
Cover and cook on HIGH for 2 1/2 to 3 hours. Add the tofu and shrimp, cover, turn the cooker to low and cook until the shrimp are pink and cooked through, about 30 minutes.
Add the green onions to the soup and serve drizzled with the sesame oil and garnished with sesame seeds.
Serves 8.
AuthorNote: Miso soup, like Mom's chicken soup, is good for what ails you. A recent television show in Japan had contestants do a blind taste test of miso soups and all of them identified their mom's soup on the first try! Early use of miso soup as a restorative dates back to the 7th century, when it was served to Samurais to heal their bodies and minds. Miso is generally started as a sardine-based stock called 'dashi', but vegetable stock works as well. In this soup, the miso and the shiitakes simmer to produce a delicious broth that infused flavor into the shrimp and tofu.
Source:
"Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 241 Calories; 8g Fat (26.8% calories from fat); 20g Protein; 27g Carbohydrate; 4g Dietary Fiber; 86mg Cholesterol; 493mg Sodium. Exchanges: 1 1/2 Grain(Starch)
NOTES : Cooker: 5 to 7-quart
Time: HIGH for 2 1/2 to 3 hours and LOW for an additional 30 minutes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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