Satisfy the Craving: Asian-Inspired Miso Mushroom Soup

Adapted for VitaClay from Weight Watchers. 

Suitable for all Vitaclay Models.

Image Courtesy of The Kiwi Cook

Whenever I go to a sushi place, I always look forward to the miso soup. There is something so warm and comforting about it. Miso is also very nutritious: it is a fermented soy product that the Japanese have been using to benefit health for a long time.

At first I didn’t understand how to use Miso. I tried to cook it in soup, and found out as a fermented product, it should remain raw. It is best stirred into a hot soup at the end and not cooked: it will dissolve as you stir it in and produce the lovely milky broth.

This soup is great to keep on warm during rainy or chilly days to sip on all day long, or is a great first course for fish or a stir fry.

Ingredients:

• 4 c broth broth
• 1 c water
• 2 T tamari or soy sauce
• 8 garlic cloves, lightly smashed
• 1 2-inch piece fresh ginger, peeled and cut lengthwise into 4 pieces
• 1 bunch scallions
• 4 oz whole shiitake mushrooms
• 1 small red Fresno chile, thinly sliced (other chiles can be substituted)
• 2-3 T misopaste
• Optional: Coriander (cilantro) or leeks, for garnish

Directions:

1. Combine the first 6 ingredients into Vitaclaycooker.
2. Close, seal and cook on “soup” or “slow” for 1 hour.
3. Using a slotted spoon, remove and discard garlic, ginger, and scallions from the liquid.
4. Remove the mushroom stems and slice the mushroom caps
5. Cover and cook on “slow” or “soup” setting until the mushrooms are tender, about 30 minutes.
6. After the soup is finished cooking, stir in miso paste until dissolved
7. Slice the remaining scallions; stir into the soup with the chile slices to serve.

PER SERVING: (serving size: about ¾ cup): Calories 45; Fat 0.5g (sat 0g, mono 0g, poly 0g); Protein 5g; Carb 6g; Fiber 1g; Sugars 2g; Chol 0mg; Iron 1mg; Sodium 284mg; Calc 24mg

SMARTPOINTS VALUE PER SERVING: 1