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.
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 4|
|Calories from Fat: 29 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 616.5mg||21 %|
|Potassium 402mg||11 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 19.2g|
|Protein 7.3g||10 %|
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Calories per serving: 151
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