Miso Lemon Soup - Vegan

4 Servings

Try this Miso Lemon Soup - Vegan recipe, or post your own recipe for Miso Lemon Soup - Vegan

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Miso Lemon Soup - Vegan Ingredients

6 c Water	1/2 c Carrots; sliced
1/2 c White Miso	1/2 c Zucchini; sliced
1 Lemons; to 2, juiced	Black Pepper; to taste
Wakame Seaweed; handful,

Instructions for Miso Lemon Soup - Vegan

Bring the water to simmering. Put some of the hot water in a cup with the miso and blend until smooth. Pour the miso into the hot water. Add lemons, seaweed and vegetables. Simmer until the vegetables are done. You want them somewhat crisp, not mushy. Add enough pepper to give the soup a spark. Of course, you may add whatever veggies you like. For ovo-vegs, you may add a beaten egg to the boiling miso broth to make egg-drop soup. Small cubes of tofu and chinese noodles could be good too. Mine was pretty tangy, but I liked it that way, since I had a cold. This can be pretty hearty, depending on what you add. NOTES : Cal 83.6, Fat 2.2g, Carb 14.2g, Fib 2.4g, Pro 4.7g, Sod 1270mg, CFF 20.9%. Recipe by: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen) Posted to Digest eat-lf.v097.n234 by Reggie Dwork on Sep 16, 1997

Main Ingredient: SoupCuisine: Uncategorized

More like this...