* Exported from MasterCook *
Slow Cooker Miso Potato Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Gluten-Free LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small yellow onion -- minced
2 large russet potatoes -- peeled & cut into 1/4-inch dice
4 cups chopped napa cabbage
1 piece kombu, dried sea vegetable -- 2-inch piece, optional
6 cups water
3 Tablespoons soy sauce -- plus more as needed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup white miso paste -- or more as needed
1/4 cup chopped scallions
Combine the onions, potatoes, cabbage, kombu (if using), water and soy
sauce in the slow cooker. Add the salt and pepper. Cover and cook on Low
until the vegetables are tender, about 6 hours.
Spoon the miso paste into a bowl and add about 1 cup of the hot broth,
stirring to blend and thin the miso. Scrape the miso mixture into the slow
cooker and add the scallion. Taste and adjust the seasonings, adding more
miso, soy sauce, or salt, if needed. Remove and discard the kombu, if
using. Serve hot.
Serves 4
AuthorNote: I'd always enjoyed miso soup and potato soup as two separate
entities until my neighbor Seung Hee Han served me a delicious soup that
combines them both. Now I'm hooked.
Cuisine:
"Asian"
Source:
"Fresh From the Vegan Slow Cooker by Robin Robertson, 2012"
S(Formatted by Chupa Babi):
"May 2013"
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Per Serving (excluding unknown items): 100 Calories; 1g Fat (9.9% calories
from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 1680mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fat.
NOTES : Cooker: 4 to 6 quart
Cooker Time: Low for 6 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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