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Vegetable Miso Soup

4-inch piece wakame, soaked until tender, fine diced 
4 cups spring or filtered water 
1€€€2 yellow onion, thin half moon slices 
1 small carrot, thin coins 
1€€€2 cup finely shredded green cabbage 
1 teaspoon barley or brown rice miso 
2-3 scallions, thinly sliced on the diagonal for garnish 

Combine wakame and water in a sauce pan and bring to a boil, covered. Add balance of vegetables, cover and return to a boil. Reduce heat to low and simmer for 10-15 minutes, until the vegetables are soft. Remove a small amount of broth and dissolve miso. Stir into soup and simmer over very low heat, uncovered, for 3-4 minutes. Serve garnished with sliced scallions. 

Makes 4 servings.  


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