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Health Recipes 6: Miso Soup
- Uma Pushpanathan

September 28, 2016

Serves 4
Per Serving: 360kJ
Preparation and Cooking Time: 15 minutes

4 tbsp yellow miso paste
6 cups water
1/2 cup enoki mushrooms
1/2 cup carrot
1/2 cup Japanese soft tofu

1 tbsp spring onion

- In a saucepan pour water and mix in the miso paste.
- While waiting for the soup to boil, cut the carrots into matchstick lengths and steam it. It should not be too soft, it should have a crunch to it. Once done, remove from steamer and set aside.
- Remove the stem of the enoki mushroom and set aside.
- Cube the tofu to the size of your choice
- Spring onions should be cut fine.
- Prepare four soup bowls. Divide the ingredients equally into the four bowls.
- When the soup begins to boil, turn off the stove and scoop the soup into the prepared bowls
- Garnish with spring onions.

* This soup should not be reheated, therefore make it only when you are going to eat it.

Recipe from the kitchen of Uma Pushpanathan

Uma Pushpanathan is a global gourmand and arts enthusiast. Based in Kuala Lumpur, Malaysia, Uma fuses her South and South East Asian heritage into noteworthy efforts in the field of arts, philanthropy, old age issues and food. A renowned cook and hostess, Uma's kitchen is a reflection of her voracious mind and inherent curiosity about world culture through cuisine.

Amazing recipes.....However, I wonder when the latest food funda is eat native and be healthy. The latest theory says that the more alien exotic foods you eat the less likely you are bound to have will these exotic soups really help Indian dancers who are not used to eating tofu etc.?
- Komalika (Oct 4, 2016)

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