This is a quick and easy recipe for making Miso soup.
Miso soup is a very healthy traditional Japanese broth style soup made using Miso, a fermented soybean paste.
Wakame seaweed stock, high in vitamins and minerals, provides a subtle distinctive flavor.
We usually enjoy this soup at lunch time, but it can be a great compliment to any meal.
- 1/2 carrot
- 1 scallion
- 1 inch tumeric root optional
- 1 cup vegetable stock or water
- 1/2 tsp wakame
- 1 tbsp miso
- 1/4 cup tempeh or baked tofu cubes optional
- Assemble the ingredients.
- Chop the carrot and scallion into thin slices. If also using tumeric, chop it into small pieces.
- Bring to a boil and then simmer the carrots, scallion and tumeric in a small saucepan with 1 cup of the liquid until the carrots have softened ( 5 - 10 minutes).
- Meanwhile, warm the remaining 1/4 cup of liquid in the microwave and then soak the wakame in it until the wakame has expanded ( about 5 minutes).
- Add the tempeh/tofu and the wakame with its liquid to the saucepan. Simmer for about 5 minutes.
- Blend the miso into the mixture and simmer for another minute or two until dissolved.
- The soup is ready to serve. Enjoy!