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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I like to use Hacho Miso for this soup, but any miso will do. This goes well with sushi. Ingredients:
3 inches wakame seaweed |
4 cups water |
1/2 cup onion, thinly sliced |
1/2 cup carrot, julienned |
1 1/2 tablespoons miso, dissolved in |
2 tablespoons cold water |
1/2 teaspoon miso, dissolved in water |
3 tablespoons green onions, finely sliced |
Directions:
1. Rinse wakame, soak in cold water to cover for 5 minutes and dice. If using instant wakame flakes, add directly to the pot; no soaking required.
2. Bring water to a boil. Add onions and wakame. Simmer 3 minutes.
3. Add the carrots and simmer 5 minutes.
4. Reduce the flame to very low. Add pureed miso and simmer 2 minutes. Do not boil after adding miso. Garnish with green onions.
5. Optional Ingredients: tofu, dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or even leftover, cooked organic grains.
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