RecipeS317

Ingredients:

1 teaspoon soybean oil

2 cloves garlic, mashed

2 green onions, sliced with tops

1 teaspoon fresh gingerroot, grated

1/2 cup carrots, thinly sliced

1 cup mushroom, thinly sliced

2 tablespoons miso (in ethnic foods section or Asian market)

1 tablespoon dry sherry

4 cups water

Directions:

Heat oil in medium saucepan over medium heat. Add garlic and onions and sauti until soft. Add
fresh gingerroot, carrots and mushrooms. Cook an additional 5-10 minutes or until vegetables are
crisp-tender. Reduce heat. Dissolve miso in 1/4-cup water and add to vegetables when cooled.
Add remaining water and sherry and heat through. Be careful not to boil the soup after you've
added the miso.

Makes 6 Servings / Serving Size: 8 ounces

Nutrients per serving:

Calories: 36

Total fat: 1 grams

Saturated fat: trace

Cholesterol: 0 mg

Sodium: 219 mg

Carbohydrate: 5 grams

Protein: 1 gram

Dietary fiber: 1 gram