Basic Miso Soup
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
wakami sea vegetable
|
* |
| 4 | cups |
water
|
|
| ½ | small |
onions
thinly sliced |
|
| ½ | medium |
carrots
diced |
|
| 2 | tablespoons |
miso paste
dissolved in 2 tablespoons water |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
wakami sea vegetable
|
* |
| 946 | ml |
water
|
|
| 0.5 | small |
onions
thinly sliced |
|
| 0.5 | medium |
carrots
diced |
|
| 3E+1 | ml |
miso paste
dissolved in 2 tablespoons water |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
Directions
Rinse Wakame.
Cover with water and soak for 5 minutes.
Remove rib and dice. Meanwhile, bring 4 cups water to a boil.
Add onions, simmer for 3 minutes.
Add carrots and Wakame, simmer for 5 more minutes.
Remove from heat and add dissolved miso, stirring in well.
Do not boil once miso is added.
Garnish with green onions and serve.
