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Miso Saimin with Shanghai Cabbage
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Course:
Main/Entree, Noodles, Soup/Stew
MyPlate:
Grains, Vegetables
Diet:
Low Fat
Type:
Recipes
Allergen:
Eggs, Fish, Wheat
Source:
Dash of Aloha
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.
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