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.
turmeric root optional
vegetable stock or water
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!
For more than one serving simply multiply the recipe for the appropriate number.