MISO SOUP 1/4 c. dry Wakame sea vegetables 4 to 6 c. water 1 medium carrot, cut into matchstick-size pieces 1 c. thinly sliced white cabbage 1/2 c. thinly sliced onions 2 to 3 Tbsp. miso Wash the Wakame briefly under cold running water to remove dirt and excess salt. Soak for 3 to 5 minutes, cut in bite-size pieces. (You may use the soaking water for soup or reserved water from cooking any vegetables.) Bring the water and Wakame to boil; cover, simmer for 8 to 10 minutes. Wash and cut vegetables; add them to the saucepan, return to boil, simmer for 8 minutes. Puree the miso with 1/4 cup soup water, stir gently to mix with soup and simmer 3 minutes (don't boil after adding miso). Garnish with fresh sliced green onions. Great at breakfast with rice cakes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |