• 4-5 cups water 
  • 1-2 inch strip of wakame (or any sea vegetable), rinsed and soaked 5 minutes in 1 cup of water until softened 
  • 1-2 cups thinly sliced vegetables of your choice (carrots, spinach, etc)
  • 2-3 teaspoons miso paste (or add more to your flavor preference)
  • 2 scallions, finely chopped 

Chop soaked wakame.  Place water and wakame in a soup pot and bring to a boil. Add vegetables and simmer for 2-3 minutes (simmer an extra few minute if using carrots) Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot. Reduce heat to very low; do not boil or simmer miso broth. Allow soup to cook 2-3 minutes. Garnish with scallions and serve.   

- If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning. 
 





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