Miso Soup

Serves: 6
WW Points: 1

1 teaspoon soybean oil
2 cloves garlic -- mashed
1/2 cup onions -- sliced lengthwise
1 teaspoon fresh ginger root -- grated
1/2 cup carrots -- thinly sliced
1 cup mushroom -- thinly sliced
2 tablespoons miso
1 tablespoon dry sherry -- to taste
4 cups water

Heat oil in medium saucepan over medium heat. Add garlic and onions, saute until soft. Add fresh ginger root, carrots and mushrooms. Cook an additional 5-10 minutes, or until vegetables are crisp tender.

Dissolve miso in 1/4 cup of the water and add it to the vegetables in the saucepan along with the remaining water and dry sherry. Reheat and serve.

Nutritional Analysis:
Per Serving: 36 Calories; 1g Fat (30.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 219mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

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