Title: Miso Lemon Soup - Vegan
Categories: Vegetarian Eat Soup Lowfat
Yield: 4 Servings

6	c	Water
1/2	c	White miso
1		Lemons; to 2, juiced
		Wakame seaweed; handful, crumbled
1/2	c	Carrots; sliced
1/2	c	Zucchini; sliced
		Black pepper; to taste

Bring the water to simmering. Put some of the hot water in a cup with the miso and blend until smooth. Pour the miso into the hot water. Add lemons, seaweed and vegetables. Simmer until the vegetables are done. You want them somewhat crisp, not mushy. Add enough pepper to give the soup a spark.

Of course, you may add whatever veggies you like. For ovo-vegs, you may add a beaten egg to the boiling miso broth to make egg-drop soup. Small cubes of tofu and chinese noodles could be good too.

Mine was pretty tangy, but I liked it that way, since I had a cold. This can be pretty hearty, depending on what you add.

NOTES : Cal 83.6 Fat 2.2g Carb 14.2g Fib 2.4g Pro 4.7g Sod 1270mg CFF 20.9% Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen)

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