Miso Soup recipe
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Miso Soup

Light Asian soup. (Yoga Mind and Body)

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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients

  • 2 teaspoons Vegetable oil
  • 2 teaspoons Ginger grated
  • 1 1/2 pounds Vegetables chopped
  • 1 tablespoon Wakame seaweed dried
  • 4 cups Water
  • 4 tablespoons Miso
  • 2 tablespoons Parsley chopped

Preparation

Heat the oil in a large heavy pan. Add the ginger and vegetables, and saute for 5 minutes. Meanwhile, soak the wakame for 4-6 minutes, then chop roughly. Add the water or stock, and chopped wakame, to the vegetables the pan. Cover and bring to a boil, then reduce heat the heat and simmer for 15 minutes, or until the vegetables are just tender. Cream the miso with about 8 tablespoons of the broth; stir into the broth and remove the pan from the heat. Serve immediately, garnished with chopped parsley. Do not reheat miso soup.


Cuisine: Asian Main Ingredient: Vegetables

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