Vegetarian -- Miso Soup

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Miso Soup

 

4 cups water

1/3 cup miso*

3 green onions, (scallions), chopped

1 TB shredded nori OR wakame (seaweed)

1/2 block firm silken tofu, cut into 1 " cubes

Dash soy sauce, optional

1/2 tsp. sesame oil, optional

 

Bring water to a slow simmer and add seaweed. Allow to simmer at least 5 to 6

minutes.

The longer you simmer the seaweed, the less of a salty fishy flavor it will

have.

 

Reduce heat to very low and add the rest of the ingredients. Stir until miso

is well dissolved.

 

It is best not to boil the miso, as this will ruin some of it's healthy

properties as well as change

the flavor of the soup.

 

*Note: A thick paste made from fermented and processed soy beans. Red miso is

a combination

of barley and soy beans and yellow miso is a combination of rice and soy

beans.