Miso Soup
Cook/Dehydrate time
Author: Ama T. Opare
Recipe type: Soup
Cuisine: Japanese
Serves: 4 Servings
- 4-6 cups of water
- 1 TBL miso per cup of water
- ¼-13 cup dried seaweed such as hiziki, soaked for 15 minutes in water then drained and rinsed
- 2-3 cups chopped vegetables of your choice such as broccoli, bok choy
- ¼ cup chopped shitaki mushrooms or dried mushrooms
- 2 cloves of garlic chopped
- 4 green onions with tops sliced
- ½ tsp red pepper flakes
- ½ cup cubed tofu (optional)
- Heat water to boiling in a pot.
- While the water is heating chop your veggies.
- Add miso and stir to dissolve.
- Add pepper flakes and seaweed.
- If you are using dried mushrooms add them to the pot.
- Just before serving drop in the veggies.
- Serve right away.
For a raw version heat the water but do not bring to boil. Add remaining ingredients and serve.
Recipe by Food For The Soul at https://foodforthesoul.me/miso-soup/
3.5.3208