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Vegetable Miso Soup

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Submitted by trenea

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

6 1.4
CUPS L WATER
6 9E+1
TABLESPOONS ML WHITE MISO PASTE *
¾ 340.2
POUND G GREEN PEAS
fresh, shelled, or 3 c (thawed) frozen peas
3 3
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
with tops, thinly sliced
1 1
EACH EACH JALAPEÑO PEPPER
seeded, sliced into thin rings *
1 1
EACH EACH GARLIC CLOVES
1 1
MEDIUM MEDIUM DULSE
finely chopped *
2 1E+1
TEASPOONS ML LEMON JUICE
freshly squeezed
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 50 7% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 194mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 25% Vitamin C 14%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

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