Vegetable Miso Soup
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
water
|
|
| 6 | tablespoons |
white miso paste
|
*
|
| ¾ | pound |
green peas
fresh, shelled, or 3 c (thawed) frozen peas |
|
| 3 | each |
scallions, spring or green onions
with tops, thinly sliced |
|
| 1 | each |
jalapeño pepper
seeded, sliced into thin rings |
*
|
| 1 | each |
garlic cloves
|
|
| 1 | medium |
dulse
finely chopped |
* |
| 2 | teaspoons |
lemon juice
freshly squeezed |
|
| ¼ | teaspoon |
sesame oil
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
|
|
| 9E+1 | ml |
white miso paste
|
*
|
| 340.2 | g |
green peas
fresh, shelled, or 3 c (thawed) frozen peas |
|
| 3 | each |
scallions, spring or green onions
with tops, thinly sliced |
|
| 1 | each |
jalapeño pepper
seeded, sliced into thin rings |
*
|
| 1 | each |
garlic cloves
|
|
| 1 | medium |
dulse
finely chopped |
* |
| 1E+1 | ml |
lemon juice
freshly squeezed |
|
| 1.3 | ml |
sesame oil
hot |
|
Directions
Put 1 cup of the water and the miso in a small bowl and stir together.
In a large pot, combine the remaining 5 cups water, the peas, green onions, jalapeno pepper, and garlic.
Cover and bring to a boil over medium-hight heat, then immediately reduce the heat and simmer for 3 minutes.
Stir in the miso mixture, dulse, lemon juice, and hot sesame oil.
Bring barely to a simmer over medium-high heat.
Serve immediately.
