Miso Soup

by Tarla Dalal

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Accompaniments

My Favourite Sundae
Rice Roti Rolls Stuffed with Paneer and Carrot

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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: 10 mins.
Cooking Time: 15 mins.
Serves 4.
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Ingredients

1/2 cup red pumpkin (kaddu), cubes
1/2 cup sweet corn (makai ke dane)
1/4 cup chopped spring onions
1/2 cup peeled and cubed carrots
1/2 cup mushrooms (khumb), 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 cloves of garlic (lehsun), finely chopped
salt to taste

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

Method

Bring 4 cups of water to a boil in a pan and add the ginger and garlic to it.
Add the red pumpkin, corn, spring onions and carrot and simmer till the vegetables are almost cooked.
Add the mushrooms, spinach, paneer and salt and simmer for 4 to 5 minutes.
Serve hot with soya sauce, lemon juice and pepper.

Nutrient values per serving