Jennifer Shun is the parent of a type 1 diabetic teen and is the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original recipe and notes.
- 1 large piece of kombu
- 6 cups water
- 5 garlic cloves, smashed
- ¼ cup ginger root, peeled
- 1 ½ cups carrots, sliced
- 2 cups chard, chopped
- 1 teaspoon olive oil
- 1 cup white beech mushrooms
- 2 cups zucchini, sliced
- 4 tablespoons red miso
- 3 cups firm tofu, cubed
- 1/4 cup scallions, chopped
- In a large stockpot, combine kombu and water. Simmer on medium for 30 minutes.
- Discard kombu, adding garlic and ginger to broth. Simmer on medium for 30 minutes.
- Discard garlic and ginger, adding carrots and chard to broth. Simmer for 5 minutes.
- Meanwhile in a small skillet over medium heat, add olive oil and mushrooms, sautéing until golden.
- Add zucchini to broth. Simmer 5 minutes until just tender.
- Meanwhile, add miso paste to a small bowl. Temper miso with ½ cup of hot broth, stir until dissolved. Add tempered miso to stockpot, stir until combined.
- Add cooked mushrooms and tofu.
- Remove from heat. Top with scallions & serve immediately.
Naturally low-carb & gluten-free.
Nutritional Info for 1 serving (1 cup):
Calories: 94, Fat: 3g, Carbs: 9g, Fiber: 2g, Sugars: 4g, Protein: 9g