Appetizers / Soups / Salads

Soup, Temple Chowder takes 30 minutes to prepare.

Soup, Temple Chowder takes 30 minutes to cook.

Soup, Temple Chowder makes 9 servings.

The ingredients for Soup, Temple Chowder are:

2 14oz blocks firm Tofu
2 lb Daikon Radish, peeled and diced
1 lb Snap Peas
1 lb frozen Edamame, thawed
8 cups Water
10 g Hondashi
Vegetable Oil
2 3.5oz packages Beech Mushrooms, trimmed and cleaned
bunch Scallions, sliced
2 T Red Miso
1 T Mirin
2 T Soy Sauce

Here is how you make Soup, Temple Chowder:

1. Cube tofu and fry in vegetable oil in a large non-stick pan. Do in batches, and start this first because each batch takes 15 to 20 minutes. Drain on paper towels when finished.2. Blanch edamame and snap peas in boiling water for 5 minutes, and then drain and rinse with cold water to maintain color.3. Simmer daikon in 8 cups water with 10 g Hondashi powder for 15 minutes.4. Add mushrooms and simmer another 5 minutes.5. Add miso, mirin, soy sauce, scallions, peas, edamame, and fried tofu. Mix well.Serving Size: Makes 9 2-cup servings.Number of Servings: 9Recipe submitted by SparkPeople user GLACIALMIKE.

The nutritional information for Soup, Temple Chowder is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 231.3

• Total Fat: 10.3 g
• Cholesterol: 0.0 mg
• Sodium: 587.4 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 8.3 g
• Protein: 16.7 g