Serves: 5
Total Calories: 81
Yield: 10 cups

1 teaspoon olive oil
3 cups fresh shiitake mushrooms stems removed, chopped into small cubes
1 tablespoon soy sauce
1/4 cup millet
6 cups boiling water
4 cups chopped zucchini
2 cups chopped scallion (two bunches, use both the green and white parts)
1 cup chopped carrot
6 tablespoons red (white rice) miso
1/4 cup warm water

In a medium skillet, sauté the mushrooms in the oil and soy sauce over low heat. Cover and cook for 15 minutes, stirring occasionally. After 15 minutes, turn off the heat, leaving the lid on until ready to add them to the soup pot. While these are cooking, prepare the rest of the soup.

In a flat-bottomed soup pot, dryroast the millet until it pops and turns light brown.

Add the boiling water, zucchini, scallions, and carrots to the toasted millet. Return to a boil and cook for 15 minutes.

Dissolve the miso in warm water. If you don’t have red miso, you can use a darker or lighter miso. Use less dark miso because its flavor is stronger.

After the soup has cooked for 15 minutes, turn the heat to very low, and add the shiitakes and dissolved miso. Stir and heat through until hot enough to eat. Keep covered until ready to serve.

If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.

Nutritional Facts:

Serves: 5
Total Calories: 81
Calories from Fat: 8

More Recipes from the Soup's On! Cookbook:
End-of-the-Season Garden Soup
Garden Soup
Kraut Soup
Miso Escarole Soup
Mushroom Vegetable Barley Soup
Napa Cabbage Miso Soup
Red Pepper Soup
Rutabaga and Mushroom Soup
Wonton Soup
Zucchini Soup