It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Miso Broth with Scallions and Tofu

Source: dLife

A simple but highly nutritious soup with miso and vegetables.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	111.5

Total Carbs	13.6 g

Dietary Fiber	4.9 g

Sugars	4.4 g

Total Fat	2.6 g

Saturated Fat	0.3 g

Unsaturated Fat	1.6 g

Potassium	226.7 mg

Protein	5.8 g

Sodium	679.4 mg

Dietary Exchanges 2.6 Fat, 0.8 Vegetables, 0.6 Meat, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Cut the coarse green tops off the scallions or baby leeks and slice them finely on a diagonal. Put the coarse green tops in a large pan with the cilantro stalks, fresh ginger root, star anise, dried chile and dashi or vegetable stock.
Gently heat the mixture until boiling, then lower heat and simmer for 10 minutes. Strain, return to pan and reheat until simmering. Add the green portion from the sliced scallions or leeks to the soup with the bok choy or greens and tofu. Cook for 2 minutes.
Mix 3 tablespoons of the miso with some of the hot soup in a bowl, then stir it into the soup. Taste the soup and add more miso with soy sauce to taste.
Coarsley chop the cilantro leaves and stir most of them into the soup with the white part of the scallions or leeks. Cook for one minute.
Serve in warmed bowls and sprinkle remaining cilantro and the fresh red chile (optional).