Ingredients:

1 cup shiitake mushrooms.

5 cups vegetable broth

3 tbsp. miso paste

4 oz. tofu, cut into large dice

2 spring onions, green part only to garnish (sliced finely)

Preparation:

1. Slice the mushrooms very thinly and set aside.
2. In a large saucepan bring the broth to boil.
3. Stir in the miso paste and mushrooms, lower the heat and simmer for 5 - 7 minutes.
4. Ladle the broth into soup bowls and divide the tofu between them.
5. Sprinkle over the green onion and serve.

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• March 12, 2008 -- MEATBALL SOUP
• March 11, 2008 -- Creamy Potato Soup

Ingredients:

2 cups chicken broth

1 pkg. ramen noodles (16 oz)

1 can whole corn, drained (12 oz)

1 cup fresh snow peas

1 small red pepper, sliced

5 mushrooms, sliced

2-3 tbsp. soy sauce

2 cups cubed cooked chicken (up to golden)

Preparation:

1. In a large saucepan, pour 2 cups of chicken broth to a boil
2. Add ramen noodles and stir .Cover for 3-5 minutes.
3. Add all vegetables - corn, red pepper, mushrooms, soy sauce.
4. Reduce heat; simmer for 5 minutes, until tender, stirring occasionally.
5. Add cooked chicken and enjoy.

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• March 12, 2008 -- Japanese Diet “Miracle”
• March 10, 2008 -- BBQ Chicken Wings

Ingredients:

3/4 lb. shrimps

2 garlic cloves, minced

3/4 cup onion, sliced

1/4 tsp. salt

1/4 tsp. cayenne pepper (optional)

1 tbsp. olive oil

1 cup snow peas

1 cup red pepper, chopped

1 cup carrots, chopped

1 cup broccoli, chopped

2-3 tbsp. vegetable broth

1 tsp. lemon juice

Preparation:

1. Place drained shrimp in a bowl. Add salt and cayenne to shrimp. Toss well.

2. Heat oil and add shrimps. Stirring frequently, about few minutes

3. Place sautéed shrimp back into the bowl leaving the liquids in the wok.

4. Combine the onions and garlic in the wok and sauté, about 3 minutes.

5. Add peas, vegetables and broth to the wok.

6. Reduce heat to medium and cook until vegetables are crisp-tender, again minutes.

7. Return shrimp to wok, add lemon juice and cook for 1 more minute.

Enjoy!

Servings- 4, Calories- approximately- 150

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