Gingery Miso Soup with Wakame |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 6 piece kombu seaweed |
2 carrots, cut into |
chopped scallions for garnish |
3-4 dried shitake mushrooms |
2 teaspoon(s) fresh ginger juice |
2-3 tablespoon(s) mellow white miso |
1/2 cup(s) wakame seaweed flakes |
1 1/2 quart(s) water |
Directions:
1. Rinse Kombu and shitake mushrooms. Place in a medium saucepan with stock or water. Bring to boil and simmer 1/2 hour. Remove Kombu and shitake. Reserve Kombu for another use, cut stems off mushrooms and discard. Slice caps thinly and return to stock. Make carrot flowers by carefully cutting out 3 lengthwise narrow wedges down the length of the carrot. Slice thnly crosswise. Add carrots and wakame flakes to stock 10 minutes for serving. Grate ginger and squeeze juice into a small bowl. Add Miso and 1/2 cup stock to dissolve it in. Add to soup a few minutes before serving. Do not boil. Garnish with scallions or watercress.
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