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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe was my introduction to making miso soup. I love recipes like this that encourage you to be creative and make it your own - something many of us will do anyway! The instructions include many add-in ideas. I put spinach, shiitake mushrooms, and extra green onions in mine, using the water I soaked the mushrooms in for some of the water called for in the recipe. From Eden Organic Foods. Ingredients:
3 teaspoons wakame seaweed or 1 teaspoon wakame seaweed, flakes |
4 cups water |
1/2 cup onion, thinly sliced |
1/2 cup carrot, diced |
1 1/2 tablespoons mugi miso (or 1 1/2 tbsp plus 1/2 tsp hacho, genmai or shiro miso) |
3 tablespoons green onions, finely sliced |
Directions:
1. Rinse wakame; soak in cold water to cover for 5 minutes and dice, or if using flakes, add directly.
2. Bring water to a boil. Add onions and wakame; simmer 3 minutes.
3. Add the carrots and simmer 5 more minutes; reduce heat to very low.
4. Add miso and simmer 2 minutes (do not boil after adding miso). Garnish with green onions.
5. Optional Ingredients: fresh or dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or grains.
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