Mushroom, Miso and Seaweed Soup

I've known about the health benefits of eating seaweed for years now, but earlier attempts to incorporate this mineral and vitamin rich sea vegetable into my diet didn't last for long. It's not because I didn't enjoy the salty strips, but I was less creative in the kitchen back then and didn't really know what to do with it, so usually I would end up nibbling on some dulse seaweed from the package.

I've since learned that seaweed can be sprinkled on salads, added to soups and sauces and even baked into a salty treat. Indeed, because of the saltiness of seaweed, it is an ideal addition to brothy soups, like this savory and salty miso, mushroom and seaweed soup that I made for the dinner the other night.

Not only does seaweed contain loads of minerals and vitamins essential to good health, it is also good for your skin and hair and is known to have cleansing properties. I now have three different types of seaweed on hand and plan to incorporate this healthy gift from the ocean into my diet more often.

Mushroom, Miso and Seaweed Soup

Recipe by Lisa Turner Cuisine: Asian Published on April 26, 2009 Plump tender mushrooms simmered in a simple, savory and nourishing miso and seawood broth Preparation: 20 minutes Cooking time: 10 minutes Print this recipe Ingredients: 1/2 oz (14 g) mixed dried mushrooms 4 to 5 strips of dried wakame seaweed 1-inch piece ginger, minced 1 large shallot, cut into thin strips 2 scallions, green and white parts, cut into thin rings 6 oz (175 g) white mushrooms, sliced 6 oz (175 g) shiitake mushrooms, stems removed and sliced 2 tablespoons dried dulse seaweed, crumbled or cut into small pieces 2 tablespoons white (aka) or red (shiro) miso 1 teaspoon tamari (soy) sauce fresh cracked black pepper to taste Instructions: In a small bowl, soak the dried mushrooms in 1 cup of hot water for 20 minutes. In another small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain both the mushrooms and wakame seaweed, reserving the soaking liquids. Pour the reserved soaking liquids and 5 cups of water into a large saucepan or soup pot. Add the ginger, shallot and the white parts of the scallions and bring to a boil. Now add the soaked dried and fresh mushrooms and the dulse seaweed and simmer over medium heat for about 10 minutes. While the soup is simmering, place the miso in a small bowl with a few tablespoons of hot water and mix with a fork until the miso is dissolved. Add to the soup along with the wakame seaweed, tamari sauce and black pepper, and simmer gently for another few minutes. Adjust seasonings according to taste. Serve hot, with each bowl garnished with the green parts of the scallions. Makes 4 servings

More mushroom soups from my vegetarian kitchen:
Miso Soup with Wild Mushrooms
Wild Rice and Portobello Mushroom Soup
Coconut Soup with Mushrooms
Hungarian Mushroom Soup