Miso Soup Recipe
Ingredients
| Vegetable | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| 1 tablespoon unrefined oil | ||
| Onions | 3 , sliced | |
| Water | 2 Cup (16 tbs) | |
| 2 scallions, sliced in 1" pieces | ||
| 1 tablespoon miso soybean paste, or to taste | ||
Directions
Rinse the wakame briefly under running water and soak in 1 cup water for 15 minutes.
Heat a large saucepan.
Add the oil and onions and saute 5 minutes.
Add the rest of the water and bring to a boil.
Simmer 20 minutes.
Cut the soaked wakame in 1/2" pieces and add it to the soup.
Simmer the soup 10 minutes more.
Add the chopped scallions and simmer 5 more minutes.
Tum off the heat.
Dilute the miso in a small amount of the hot soup and add it to the soup.
Stir well.
Serve.
Heat a large saucepan.
Add the oil and onions and saute 5 minutes.
Add the rest of the water and bring to a boil.
Simmer 20 minutes.
Cut the soaked wakame in 1/2" pieces and add it to the soup.
Simmer the soup 10 minutes more.
Add the chopped scallions and simmer 5 more minutes.
Tum off the heat.
Dilute the miso in a small amount of the hot soup and add it to the soup.
Stir well.
Serve.
Chef
