[Update my dinner status], I'm making this tonight.
56 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
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.
