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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preboil carrots and mushrooms in the boiling water for 3 minutes. Remove from heat and drain, reserving the liquid. Slice the mushrooms. | 2. In a soup pot or wok heat the oil over medium heat. Add the sliced onion and saute for 3 minutes. Add bok choy and cook for 3 minutes more. | 3. Add the carrots, mushrooms, reserved cooking water and broth to the soup pot. Return to a boil and then reduce to medium heta. Stir in tofu cubes or pork, bean sprouts and soy sauce. Add the miso mixture to the soup and stir. Do not boil. Serve over noodles if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		chopped	25.01	5.8438	0.5673	0.1464
shiitake mushroom	3	lbs		462.6648	92.3969	30.4814	6.6678
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
onion	1/2		sliced	14.0	3.2689999999999997	0.385	0.035
bok choy	1	cup	slivered	-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
tofu	1/2	lb	cubed firm	326.5869	6.3049	39.1677	19.7767
bean sprout	1	cup		-	-	-	-
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
miso	1/2	cup	mixed	272.25	34.8838	17.5862	8.2638
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
rice noodle				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.