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Miso Soup with Spring Greens
Source: dLife

Miso soup with daikon, carrots, and watercress.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 1/2 Starch , 1/2 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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Ingredients Directions
  1. In large pot, add kombu and water, and bring to boil. Lower heat and simmer 1 minute.
  2. Strain stock through fine sieve over bowl, saving liquid and discarding solids. Whisk together 1/4 cup of saved liquid with miso.
  3. In small bowl, whisk 1/4 cup of strained stock with miso. Set aside.
  4. In large skillet, heat oil over medium heat. Add daikon, carrot, and onions. Sauté 3 minutes.
  5. Add remaining stock and bring to boil. Lower heat and simmer 5 minutes.
  6. Add watercress and dill, stir and cook 1 minute. Whisk in miso mixture and cook 1 more minute.
  7. Add lemon juice and green onion just before serving.

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