Vegetable miso soup

Yield: 6 servings

Measure Ingredient
6 cups Water
6 tablespoons White miso
¾ pounds Fresh peas; shelled, -OR- (thawed) frozen peas
3 \N Green onions, with tops thinly sliced
1 \N Jalapeno pepper; seeded sliced into thin rings
1 \N Garlic clove; minced
1 medium Piece dulse; finely chopped
2 teaspoons Freshly squeeze lemon juice
¼ teaspoon 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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