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Vegetable miso soup
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| Artist: |
_ |
| Categories: |
Asian, Japanese, Soups & Stews, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| cup | Water | | 6
| tbsp | White miso | | 3/4
| lbs | Fresh peas, shelled, -OR- | | 3
| cup | -(thawed) frozen peas | | 3
| | Green onions, with tops | | | -- thinly sliced | | 1
| | Jalapeno pepper, seeded | | | -- sliced into thin rings | | 1
| | Garlic clove, minced | | 1
| med | Piece dulse, finely chopped | | 2
| tsp | Freshly squeeze lemon juice | | 1/4
| tsp | Hot sesame oil |
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Procedures:
| 1 | Put 1 cup of the water and the miso in a small bowl and stir together. | | 2 | In a large pot, combine the remaining 5 cups water, the peas, green onions, jalapeno pepper, and garlic. | | 3 | Cover and bring to a boil over medium-hight heat, then immediately reduce the heat and simmer for 3 minutes. | | 4 | Stir in the miso mixture, dulse, lemon juice, and hot sesame oil. | | 5 | Bring barely to a simmer over medium-high heat. | | 6 | Serve immediately. |
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