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Title: Vegetable Miso Soup
Categories: Soup Vegetarian Vegan
Yield: 6 Servings
6 | c | Water |
6 | tb | White miso |
3/4 | lb | Fresh peas; shelled, -OR- |
3 | c | -(thawed) frozen peas |
3 | Green onions, with tops - thinly sliced | |
1 | Jalapeno pepper; seeded - sliced into thin rings | |
1 | Garlic clove; minced | |
1 | md | Piece dulse; finely chopped |
2 | ts | Freshly squeeze lemon juice |
1/4 | ts | Hot sesame oil |
Put 1 cup of the water and the miso in a small bowl and stir together. In a large pot, combine the remaining 5 cups water, the peas, green onions, jalapeno pepper, and garlic. Cover and bring to a boil over medium-hight heat, then immediately reduce the heat and simmer for 3 minutes. Stir in the miso mixture, dulse, lemon juice, and hot sesame oil. Bring barely to a simmer over medium-high heat. Serve immediately.
Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias
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