Serves 2
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.
Ingredients
2 1/2 cups of water
1/2 cup sliced carrots
1/2 cup sliced kale
1 green onion, sliced finely
1 to 3-inch strip wakame seaweed
1 tablespoon barley miso (2 year, unpasteurized variety)
Method
Cut wakame into small pieces. Bring 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.
Nutrition
Per Serving (394g-wt.): 40 calories (0 from fat), 0g total fat, 0g saturated fat, 2g protein, 8g total carbohydrate (2g dietary fiber, 3g sugar), 0mg cholesterol, 230mg sodium
Tags: Japanese, Wheat Free, Vegetarian, Vegan, Low Fat, Fat Free, Dairy Free
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. See our Terms of Service.
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