Japanese Style Miso Soup

Miso (soy bean paste) soup is the most popular soup in Japan. As miso varies in saltiness, adjust the amount of miso to your preference. Make sure you are using "Made in Japan" soy products since most (if not all) soy products made in the US are unfermented and GM (genetically modified). Many of the soy products (tofu, miso, etc.) in Japanese grocery store here in Columbus are actually imported from Japan, and are non-GM & fermented soy. The store is located on Kenny Rd & Old Henderson Rd in Upper Arlington. Check out their website: http://tensukemarket.com/


Japanese Miso Soup:

• 2 teaspoons dashi granules (fish stock granules)
• 4 cups water
• 3 tablespoons miso paste
• 1 (8oz) package tofu, diced 
• 2 green or yellow onions, sliced
• optional: wakame (seaweed) 

1. In a medium saucepan over medium-high heat, combine dashi granules and water. Bring to a boil.

2. Reduce heat to medium. Stir in tofu, onions and seaweed. Simmer gently for 5 minutes.

3. Turn the heat to low. Whisk in the miso paste slowly. 

4. Serve warm.

Chunky Veggie-Lentil Soup

This was surprisingly satisfying! My favorite part of this recipe is that it literally took me less than 45 minutes (15 minutes prep, 30 minutes cooking time) to make the soup. I used carrots, mushrooms and nappa cabbage, but feel free to add your favorite veggie items. If your New Year resolution is to eat well (& stay well), try this low carb, high fiber soup at home : )

Ingredients:

• 1 tabalespoon olive oil
• 1 med. onion, thinly sliced
• 1 clove garlic, minced
• 1 cup dry green (Frensh) lentils, rinsed & drained
• 1 lb. whole small mushrooms, quartered
• 4 med. carrots, thinly sliced
• 4 cups water
• 2 cans (14-oz.) gluten free chicken broth (or veggie broth)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 of a head nappa (Chinese cabbage) sliced into strips

1. In a 4-quart saucepan or Dutch oven heat oil over medium heat. Add onion and garlic (image 1). Cook for 4 to 5 minutes or until onion is tender. Stir in lentils (image 2); cook and stir 1 minute.

2. Add mushrooms, carrots, water, broth, salt & pepper. Bring to boiling. Reduce heat and simmer, covered, about 30 minutes or until lentils are tender. (image 3)
3. Add nappa cabbage and cook 1 to 2 minutes longer. Serve warm.

Makes 6 servings.

Egg Drop Soup

This recipe was adopted from simplyrecipes.com, and I made some small changes. Try using homemade chicken stock for this, and you will love it!

Ingredients:

• 3 eggs, lightly beaten
• 4 cups gluten free chicken stock
• 1 tablespoon corn starch
• 1/2 teaspoon grated ginger
• 1 tablespoon gluten free soy sauce
• 3 green onions, chopped
• 1/4 teaspoon white pepper
• 3/4 cups straw, enoki or sliced shitake mushrooms

1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Place the chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer.
3. Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped onions. Serve immediately.

Serves 4.