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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
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Miso Soup with Spring Greens

Source: dLife

Miso soup with daikon, carrots, and watercress.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	52.7

Total Carbs	4.9 g

Dietary Fiber	0.7 g

Sugars	2.6 g

Total Fat	2.6 g

Saturated Fat	0.2 g

Unsaturated Fat	0.7 g

Potassium	60.3 mg

Protein	3.0 g

Sodium	752.3 mg

Dietary Exchanges 2.6 Fat, 0.3 Vegetables, 0.0 Fruits, 0.2 Starch, 0.2 Lean Meat

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.
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Servings

Ingredients

Directions

In large pot, add kombu and water, and bring to boil. Lower heat and simmer 1 minute.
Strain stock through fine sieve over bowl, saving liquid and discarding solids. Whisk together 1/4 cup of saved liquid with miso.
In small bowl, whisk 1/4 cup of strained stock with miso. Set aside.
In large skillet, heat oil over medium heat. Add daikon, carrot, and onions. Sauté 3 minutes.
Add remaining stock and bring to boil. Lower heat and simmer 5 minutes.
Add watercress and dill, stir and cook 1 minute. Whisk in miso mixture and cook 1 more minute.
Add lemon juice and green onion just before serving.