Saturday, July 31, 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 :-)






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