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1 teaspoon soybean oil
2 cloves garlic, mashed 2 green onions, sliced with tops 1 teaspoon fresh gingerroot, grated 1/2 cup carrots, thinly sliced 1 cup mushroom, thinly sliced 2 tablespoons miso (in ethnic foods section or Asian market) 1 tablespoon dry sherry 4 cups water Heat oil in medium saucepan over medium heat. Add garlic and onions and sauti until soft. Add fresh gingerroot, carrots and mushrooms. Cook an additional 5-10 minutes or until vegetables are crisp-tender. Reduce heat. Dissolve miso in 1/4-cup water and add to vegetables when cooled. Add remaining water and sherry and heat through. Be careful not to boil the soup after you've added the miso. http://www.24hourfitness.com/html/nu...oup/miso_soup/ |
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