- 3 cups filtered or spring water or vegetable stock
- 2 strips wakame sea vegetable or pinch of wakame flakes
- 1 cup thinly sliced vegetables (e.g., celery, shiitake mushrooms, daikon, squash, greens)
- 1–2 tablespoons unpasteurized miso paste
- 1 scallion, sliced into very thin rounds
- Heat water or stock in small saucepan.
- Add wakame strips or flakes. Wakame flakes will instantly rehydrate. Wakame strips take a little longer. If using wakame strips, remove them from the pot and slice into small squares that are bite-sized and return to the soup pot.
- Add vegetables and simmer for a minute or two. If vegetables are sliced very thinly, this will only take about one minute.
- Whisk together miso and a little of the hot soup broth in a small cup or bowl until smooth. Add miso to soup pot, stir, and turn off the heat. Miso will appear to “bloom” in the pot, which is a sign it is ready to serve.
- Ladle a cup or so of the soup into a small soup bowl or cup.
- Sprinkle gently with scallion slices for garnish. Serve and enjoy!
- Some delicious vegetable combinations include: celery and carrot or daikon, shiitake mushrooms and baby bok choy, or sweet potato or winter squash and baby bok choy.
- Miso varieties can include any light or dark misos. In warmer weather you may prefer a lighter miso such as chickpea, sweet brown rice, yellow, or sweet white miso. In colder weather you may want a stronger, saltier miso such as 3-year barley, chickpea and barley, red, or hatcho (the darkest variety).
- Other garnishes can include: grated daikon radish, pan-toasted mochi cubes, fresh parsley, or other fresh herbs.