soup

 

My daughter Emily LOVES Miso soup. The few times a year we treat ourselves to a hibachi restaurant or sushi, she always orders it. I love making soup so I researched a few recipes and then came up with my own version. It’s quite flavorful and comes together in around 15 minutes! So quick and warming in these freezing Michigan Winters! This soup is also very low calorie and low carb because of the shirataki noodles.

 

 

 

Tools

• whisk
• glass bowl                               
• stockpot
• colander
• cutting board
• kitchen shears

Ingredients

• One Tablespoon of olive oil
• 1 shallot diced
• 2 teaspoons of minced garlic
• 2 teaspoons of grated fresh ginger
• 1 Tablespoon of low sodium soy sauce
• 1/4 teaspoon of pepper
• 1 package of shiitake mushrooms* 3.5 ounces sliced thinly
• 2-4 green onions thinly sliced
• 2 cups of low sodium chicken broth
• 5 cups of water
• 4 Tablespoons of White Miso
• 1 cup of silken tofu cubed
• one 8 oz package of angel hair Shirataki noodles**

Recipe

In your stockpot, pour your olive oil and sauté your diced shallot, garlic, and ginger for a few minutes over medium heat until it smells fragrant. And your pepper and the low-sodium soy sauce. Then add the 2 cups of low sodium chicken broth and slice your shiitake mushrooms thinly and add them to the broth over medium heat. Meanwhile, scoop your miso into the glass bowl and pour one cup of hot water onto it, and whisk to dissolve. Add the miso mixture and the other 4 cups of water to your stockpot. Put the heat up to medium-high so the soup is at a low boil.  Take the Shirataki noodles and rinse them underwater in the colander. Cut the noodles into little pieces and add them to the broth. Cut your tofu into little cubes and add them last. Simmer the soup for a few minutes to heat the tofu through. Finally, add the green onions.

DELISH TIP 1: We use silken tofu because Emily likes the soft texture but you can use whatever texture you like.

DELISH TIP 2: Shirataki noodles are a low carb noodle. The noodles are made with yam flour and DO need to be rinsed from the liquid they are in. I like to snip them with scissors because they tend to ball up in the soup and are hard to eat if you don’t cut them into smaller pieces. I love their texture.