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Miso paste 4tsp
Dried black mushrooms, rinsed 4 pcs
Large clove garlic, minced 1 pc
Small Serrano or Thai chili pepper, seeded and minced 1 pc
Fresh ginger, minced 1tbsp
Chicken stock or water 6 cups
Low-sodium soy sauce 2tsp
Chicken breast halves, poached and shredded 500gm
Snow peas, trimmed 100gm
Small carrot (about 2 oz), thinly sliced 1 pc
Fresh water chestnuts, peeled and thinly sliced (or use canned) 2 pcs
Scallions, thinly sliced 4 pcs
Brown rice, cooked and still hot 1 cup
Salt and freshly ground pepper to taste
Method of Preparation:
In a soup pot, combine miso paste, mushrooms, garlic, chili pepper, ginger, chicken stock, and soy sauce. Bring to a boil over medium heat. Boil for two minutes. Remove from heat, cover, and let stand for 30 minutes.
Using a slotted spoon, remove black mushrooms and slice, then return to the pot. Bring mixture back to a boil. Add remaining ingredients except scallions and rice. Lower heat and simmer, partially covered, for ten minutes. Stir in scallions and ladle soup into wide soup bowls. Place 1/4 cup of the hot rice in the center of each bowl. Serve at once and enjoy.
Did you know...
Miso is a popular Japanese seasoning made from fermented rice, barley and/or soybeans mixed with salt. It is rich in phytonutrients and antioxidants
Source: Courtesy of Balance Café’s Diabetic Menu, Special to Classifieds