Miso Soup
By Yankee Magazine|Oct 21 2010|
Yield
4 servings
Ingredients
1/8 cup soaked and sliced wakame
5 cups spring water
vegetables, such as cabbage, daikon, carrot, squash, broccoli stems and flowers, leeks, cauliflower, turnips, and/or any green leafy vegetables
1 cup onions, sliced into half moons
2 to 3 level teaspoons miso
Instructions
Soak and slice wakame into small pieces. Place in a pot and add spring water. Bring to a boil while cutting vegetables for the soup. Add vegetables and miso to the boiling broth and boil altogether for 2 to 4 minutes. Serve and garnish with 1/2 teaspoon of scallions in each bowl.
Note: A small portion of shiitake mushrooms can be cooked in with the other vegetables. Other variations include grains and vegetables soup, beans and vegetables soup, tamari-seasoned soup.
