1/4 c. dry Wakame sea
4 to 6 c. water
1 medium carrot, cut into
1 c. thinly sliced white
1/2 c. thinly sliced onions
2 to 3 Tbsp. miso
Wash the Wakame briefly under cold running water to
remove dirt and excess salt. Soak for 3 to 5 minutes, cut in
bite-size pieces. (You may use the soaking water for soup or
reserved water from cooking any vegetables.) Bring the water
and Wakame to boil; cover, simmer for 8 to 10 minutes. Wash
and cut vegetables; add them to the saucepan, return to boil,
simmer for 8 minutes. Puree the miso with 1/4 cup soup water,
stir gently to mix with soup and simmer 3 minutes (don't boil
after adding miso). Garnish with fresh sliced green onions.
Great at breakfast with rice cakes.
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