Miso Seaweed Broth with Mushrooms and Carrots

Slowly fermented into a thick and robust paste, soybean miso added to soups is an almost ideal protein for tender tummies. And gently cooked seaweed, carrots and fresh beet green tops combine to make a vitamin and mineral packed broth that's as nourishing and easy to go down as it is fast and simple to prepare.

Miso Seaweed Broth with Mushrooms and Carrots

Recipe by Lisa Turner Cuisine: Japanese Published on October 22, 2009 Simple and healthy Asian-style miso and seaweed soup with mushrooms, ginger, carrots and leafy greens Preparation: 20 minutes Cooking time: 25 minutes Print this recipe Ingredients: 4 to 5 strips dried wakame seaweed 4 cups water 2 cups vegetable stock 6 oz (170 g) white, brown or shiitake mushrooms, sliced 1-inch piece fresh ginger, minced 2 tablespoons dulse seaweed, crumbled or cut into small pieces 2 tablespoons dark miso (akamiso) 1 teaspoon tamari (soy) sauce, or to taste 4 carrots, grated or julienned 1 bunch fresh beet green tops, spinach or kale, trimmed and coarsely chopped Instructions: In a small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain, while reserving the soaking liquid. Chop the seaweed into 1 to 2 inch pieces. Bring the reserved soaking liquid, water and vegetable stock to a boil in a large saucepan or soup pot with the mushrooms and ginger. Add the dulse, reduce the heat to medium-low, and simmer for 20 minutes. Meanwhile, place the miso in a small bowl with a few tablespoons of warm water and mix with a fork until the miso is dissolved. Stir the miso into the soup and season with tamari sauce as desired. Add the wakame, carrots and beet greens, spinach or kale, and simmer for 3 to 5 minutes or until the greens are slightly wilted. Remove from heat and serve hot or warm. Makes 4 to 6 servings

If you liked this recipe you may also enjoy:
Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Soup with Wild Mushrooms

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