Miso Soup ( Healthy Heart )


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A warm accompaniment to oriental soya and baby corn stir-fry, this soup is full of vitamin a, vitamin c, calcium and protein, with extremely low fat content. It's a light yet satiating treat for the heart.

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Preparation Time: 
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Makes 4 servings
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1/2 cup red pumpkin (bhopla / kaddu) , cubes
1/2 cup sweet corn kernels (makai ke dane)
1/4 cup chopped spring onions
1/2 cup peeled and cubed carrot
1/2 cup mushrooms (khumbh) , cut into quaters
1/2 cup chopped spinach (palak)
1/2 cup low fat paneer (cottage cheese) cubes
1/2 tbsp grated ginger (adrak)
1 large clove of garlic (lehsun) , finely chopped
salt to taste

For Serving
1 1/2 tsp soy sauce
1/2 tbsp lemon juice
freshly ground black pepper (kalimirch) powder to taste

  1. Bring 4 cups of water to a boil in a pan and add the ginger and garlic to it.
  2. Add the red pumpkin, corn, spring onions and carrot and simmer till the vegetables are almost cooked.
  3. Add the mushrooms, spinach, paneer and salt and simmer for 4 to 5 minutes.
  4. Serve hot with soya sauce, lemon juice and pepper.
Nutrient values per serving
175 gm 71 Kcal 5.4 gm 12.5 gm 0.3 gm 0.9 gm
RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook
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