Updated Thursday, October 21st, 2010
Yield: 4 servings
Soak and slice wakame into small pieces. Place in a pot and add spring water. Bring to a boil while cutting vegetables for the soup. Add vegetables and miso to the boiling broth and boil altogether for 2 to 4 minutes. Serve and garnish with 1/2 teaspoon of scallions in each bowl.
Note: A small portion of shiitake mushrooms can be cooked in with the other vegetables. Other variations include grains and vegetables soup, beans and vegetables soup, tamari-seasoned soup.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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