Sunday, August 1, 2010

Enoki Mushroom Miso Soup


I was in Whole foods the other day and spotted these adorable looking mushrooms and had to try them, I go to too many grocery stores and get tempted! My friend said would be good in soup, what a great idea, along with zucchini from a another friends garden it made a perfect mid afternoon snack. 

These little baby mushrooms are a good source of Iron and Copper, and a very good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Folate, Pantothenic Acid, Phosphorus and Potassium. Cute little nutritional power houses!





Ingredients: 

  • 1/2 a pack of enoki mushrooms, 
  • 1/2 a big zucchini sliced thinly 
  • one small pack of white miso soup mix, this was a tad lazy on my part, as I didn't want to make the dashi and couldn't find the soybean paste
  • one pack of soup noodles
Method:

  1. heat the soup with water and boil the zucchini with the mushrooms for 4 minutes 
  2. add the noodles boil for another few minutes and its done a light and super healthy mid afternoon snack better than a cookie :-)






Bookmark and Share

Share This
Previous Post
Next Post

RecipesCave.com provides food recipes from various culture and reach on your hand via this blog so that you can find the best recipes easily...

0 comments: