Miso Saimin with Shanghai Cabbage
Servings: 2
Ingredients
Noodles
- 2 pkg saimin, 4.5 oz. each, frozen, without soup-base
- 2 cups japanese stock (see recipe below)
- 8 oz baby bok choy (Shanghai cabbage)
- 2 oz daikon, peeled and julienned
- 1 tbsp miso, white, mixed with 2 tbsp cold water till dissolved
- to taste, green onions, slicedstock
Japanese Stock
- 4½ cups water
- 1 piece dashi konbu (dried seaweed), 6" x 7", cut in half
- 1 piece ginger, 2" x 1", sliced and crushed slightly
- 2 each shiitake mushrooms, dried
- ¼ tsp lemon zest
- 4 packets bonito (fish flakes), shaved (1 oz packets), makes about 4 cups of stock
Instructions
- Cook saimin according to package directions. Do not use soup base. Strain.
- Bring stock to a boil, add cabbage and daikon and cook until tender, about 2 minutes.
- Add noodles and miso, remove from heat and serve.
- Serving suggestion: Add grated ginger, minced garlic, fresh basil, cilantro and mint, sliced hot peppers
Japanese Stock
- Bring water, konbu, ginger, mushrooms and lemon zest to a boil.
- Remove from heat, add bonito flakes, cover and let steep for 45 minutes.
- Strain soup, squeezing as much liquid out of solids as possible.
- Discard solids, cool stock, and store in refrigerator or freeze for later use.
Nutrition Facts
Miso Saimin with Shanghai Cabbage
Serving Size
20 oz
Amount per Serving
Calories
232
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0
g
0
%
Cholesterol
5.22
mg
2
%
Sodium
712
mg
31
%
Potassium
609
mg
17
%
Carbohydrates
44
g
15
%
Fiber
5
g
21
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.