Cool Weather Miso Soup
Serves 2
Time 25 min
In warmer weather, use lighter vegetables such as Chinese cabbage, fresh corn, radishes or green beans to make this soup. A lighter miso, such as low-salt chickpea miso, yields better warm-weather results, too.
Special Diets:
Ingredients
- 1/2 cup sliced carrots
- 1/2 cup sliced kale
- 1 green onion, finely sliced
- 1 -inch strip wakame seaweed, cut into small pieces
- 1 tablespoon barley miso (2 year, unpasteurized variety)
Method
Bring 2 1/2 cups water to a boil, add carrots and wakame, and simmer for 15 minutes.
Add kale and cook 5 minutes, then add green onion and simmer briefly.
Turn off the heat, and dissolve miso into soup, by stirring it through a strainer.
Nutritional Info:
Per serving: 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 8g carbohydrates (2g dietary fiber, 3g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup sliced carrots
- 1/2 cup sliced kale
- 1 green onion, finely sliced
- 1 -inch strip wakame seaweed, cut into small pieces
- 1 tablespoon barley miso (2 year, unpasteurized variety)