A nice light soup, good for those times when you've eaten a little too much, or just in general. :) This is a very simple miso soup, consisting of just miso, water/stock, and seaweed, garnished with green onions. Miso is a thick paste, and when made into a soup, a Japanese staple. It's also got a bit of protein and is rich with vitamins and minerals. There's also a variety of misos available. I used akamiso, or red miso.
|stock or water|
|seaweed||I used sliced, salted seaweed. The thicker kind that you can find at the Asian grocery tied in knots or sliced. Not sure what the name of the seaweed is.|
|green onions, sliced|
- Prepare seaweed according to package directions (or soak in water for at least a few hours - overnight is preferred if you got it from a big bin).
- Cut seaweed into small pieces (optional, but I didn't want to have long seaweed strands. Another option to avoid cutting is to get the knots).
- Boil water or stock with seaweed.
- Mix miso into a small amount of water, and add it to the soup. You don't want to boil the miso since that will kill off the beneficial bacteria.
- Serve and garnish with green onions.