The nutritious standby, cabbage, with a sprinkling of sea vegetable, and a savory miso broth. Recipe adapted from MACROBIOTIC LIFE, http://www.geocities.com/HotSprings/3464/recipeindex.html
| 2 | oz. Kombu, soaked and diced small |
| 1 | lb. cabbage, green, shredded |
| 1 | tablespoon oil |
| 4 | cups water |
| 1 | salt, sea |
| 4 | t. miso, barley, dissolved in a bit of water |
- Saute the shredded cabbage in the oil over medium high flame (with several pinches of salt) until the cabbage turns a semi-transparent golden color.
- Add the soaked kombu and water (and a bay leaf, if desired). Bring to boiling over a high flame, cover and reduce flame to simmer.
- Cook for 30-40 minutes, remove lid and add miso. Simmer 3-4 more minutes, remove optional bay leaf, and serve hot.
Soup
| Nutrition Facts | ||||||
Serving Size 359.6g  Some items from this recipe could not be found or sized. This estimate is incomplete. |
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Amount Per Serving |
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Calories 69 Calories from Fat
34 |
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% Daily Value* |
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Total Fat
3.8g 6%
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Saturated Fat
0.4g 2%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
273mg 11%
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Total Carbohydrates
7.9g 3%
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Dietary Fiber
2.9g 12%
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Sugars
4.3g |
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Protein
2.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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