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"Please Make it Stop!" Miso Soup

kept byHeather
recipe byHeather Pierce

Serves 4


2 tbsp dried wakame (seaweed)
1 medium yellow onion
About 1-inch of fresh ginger root
1 carrot
About 5-6 shiitake mushrooms
1 bunch of baby bok choy, spinach, watercress, other green (optional)
2-3 tablespoons of naturally fermented miso (I used this one.)

  1. Soak dried wakame in small bowl of water to rehydrate for about 10 minutes.
  2. Peel and cut onion, carrot, and ginger into thin slices. Cut ends off mushrooms and slice caps into thin slices.
  3. Fill a medium pot with about 5 cups of water, toss in onion and ginger and bring to a boil.
  4. Drain the wakame.
  5. Reduce to a simmer, add mushrooms, carrots, and wakame and cook for about 10 minutes.
  6. Toss in greens and let them wilt.
  7. Turn off heat — it’s important when adding the miso that you don’t use boiling water because it will kill the poor little live enzymes and probiotics!
  8. Ladel about a cup of the broth into a small bowl, add 1 tbsp of miso paste, and whisk until it’s broken up and dissolved into the broth. Pour the miso-d broth back to the big pot of soup and stir to combine.
  9. Taste it, and keep repeating the process in step 8 until the soup is to your desired miso-yness. I used 3 tbsp.
  10. Because I’m crazy, I also added in another tablespoon of grated ginger to the soup before serving.
  11. You can also add cooked soba noodles for a more filling meal.



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