Vegetable Miso Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 cup: Water,
6 tbsp: White miso,
3/4 lbs: Fresh peas, shelled, -OR-
3 cup: -, (thawed) frozen peas
3: Green onions, with tops, thinly sliced
1: Jalapeno pepper, seeded - sliced into thin rings
1: Garlic clove, minced
1 medium: Piece dulse, finely chopped
2 tsp: Freshly squeeze lemon juice,
1/4 tsp: Hot sesame oil,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp