| lulubleu
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| does anyone know if this allowed during phase 1? |
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Wed Jan 14, 2004 2:19 am |
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| momobutt
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| miso is allows, only 5 carbs per cup! :D |
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Thu Jan 15, 2004 4:03 am |
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| caterpillar
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Can anyone current confirm that this is alright for P1? Most miso contains a scant bit of rice starch.
I'll list the ingredients from Trader Joe's instant miso packets:
White miso (water, soybeans, rice, salt, aspergillus oryzae), Red miso (same ingredients as white), dextrose, clam extract, bonito powder (bonito are tiny fishes), autolyzed yeast extract, Konbu (sea vegetable), dehydrated shiitake, dehydrated tofu, dehydrated chives.
Hmmm... |
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Tue Nov 01, 2005 5:33 am |
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| babice
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I looked at the paid website for you. As far as I can tell, it's okay. The miso is something he actually recommends as an "option" for vegetarians, along with seiten, soy nuts, shoyu, tamari, and tempeh.
However, he doesn't really talk about "miso soup" per se. So, my guess is that it would depend on how much rice starch is in there per serving. |
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Tue Nov 01, 2005 7:14 pm |
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| Looking for Skiny Pete
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Make your own...
Miso Soup
Note from Cheri:
A staple of Japanese cuisine, miso soup is served with nearly every meal in Japan, including breakfast. It is very simple and quick to make, nutritious and low in calories. It's also very tasty.
Serves 4
3 cups water
2 T miso 2 green onions, finely minced (optional)
1/2 cake tofu, cut into 1/2 inch cubes (optional)
2-3 fresh mushrooms, thinly sliced (optional)
1/2 tsp. sesame oil
Miso Soup
Heat oil in bottom of small pot, add green onion (if using) and cook for about a minutes stirring frequently. Add 2 1/2 cups water. Dissolve miso in 1/2 cup water and add to pot. Bring to a boil. Lower heat, add mushrooms and tofu if desired. Serve
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Miso Soup with Daikon Radish Recipe
INGREDIENTS:
* 4 cups dashi soup stock
* 4 inches daikon
* 3 tbsp miso paste
PREPARATION:
Put dashi soup stockin a pan. Cut daikon into thin and long slices and add them to the soup. Simmer daikon slices until soften. Scoop out some soup stock from the pan and dissolve miso paste in it. Return the soup in the pan and stir well. Remember not to boil the soup after you put miso in.
Makes 4 servings
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MISO SOUP
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low-Fat Soups
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Miso <or more or less>
1 c Boiling water
A few tiny cubes soft tofu
A few slices scallion greens
-----OPTIONAL ADDITIONS-----
1 tb To 2T dried wakame seaweed,
Soaked in water for 10-15
Mins, steamed Shredded cabbage, steamed
Few spinch leaves
1. Place the miso in the serving bowl. Add about
1/4c of the boiling water and stir to make a uniform
paste.
2. Stir in remaining water plus all the remaining
ingredients. Serve immediately.
For more servings, multiply ingredients, do step 1 in
advance, and divide it into serving bolws, adding step
2 just before serving. From the New Moosewood Cookbook
Shared by Lisa Greenwood
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Miso soup
Ingredients: (for 4 servings)
7 g dried kelp (Hoshi wakame), 1/2 block tofu, 4 cups dashi (niboshi dashi), 80-90 g miso.
Misokoshi
How to make:
1. Soak kelp (wakame) in warm water, remove hard stems and rinse with water, strain with net and cut into bite size pieces.
2. Heat dashi without bringing it to a boil.
3. Smash miso through a net ladel (misokoshi) into dashi, when it is about to boil remove foam rising on the top.
4. Add wakame.
5. Place tofu on palm, cut lengthwise and then into 1/8 th pieces. Slide into soup.
6. when tofu floats to the top turn off heat. |
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Tue Nov 01, 2005 7:55 pm |
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| caterpillar
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Thanks! I actually have my own tub of red miso paste in the fridge, and I used to make my own soup from it. It never quite measured up, though. That's probably because it was missing bonito, key salty ingredient in traditional miso soup. I also always had trouble getting the paste to completely dissolve. But anyway, even if I do prepare it myself, I'm still left with the questionable rice starch, which is in the paste itself.
I'll check out the sugars per serving and test-drive it for cravings. Thanks for the help! |
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Tue Nov 01, 2005 8:55 pm |
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| CndScott808
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I have some Kikkoman "Instant Aka Miso Soup" and it looks okay for P1.
The Nutrition Facts lists for a 10g packet are:
Calories: 35 (from fat: 10 calories)
Total Fat 1g
Sat Fat 0g
Cholesterol 0mg
Sodium 790mg
Total Carbohydrate 4g
Dietary Fiber 0g
Sugars 0g
Protein 2g
Ingredients: Powdered red miso (soybeans, rice, salt), dehydrated seaweed, wheat gluten, modified food starch, powdered bonito, monosodium glutamate, dehydrated green onions, glucose, powdered hydrolyzed soy protein, disodium inosinate, disodium guanylate, succinic acid.
Hey, those recipes look great!!! I have instant miso soup, but it's really boring. Mushrooms and tofu is a nice way to jazz it up. |
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Tue Nov 01, 2005 8:58 pm |
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| recipelover
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| If anyone tries any of these recipes and they work out and taste good, please add them to one of the soup threads. Thanks. |
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Wed Nov 02, 2005 2:00 pm |
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