Vegetable Miso Soup

Source: May All Be Fed: Diet for a New World
Date tried: June 17, 2017
Yield: 6 servings
Time needed: 20 minutes

A very simple soup in the Asian tradition and quickly made. I was delightfully surprised by the flavour. Much better than standardized restaurant preparations.

Vegetable Miso Soup

Vegetable Miso Soup
6 cups water
6 Tbsp. white miso
3/4 lb. fresh peas, shelled or 3 cups frozen peas, thawed
3 green onions with tops, sliced
1 jalapeño pepper, seeded and sliced into thin rings
1 garlic clove, minced
1 medium piece dulse, finely chopped
2 tsp. freshly squeezed lemon juice
1/4 tsp. sesame oil

In a small bowl, combine one cup of water with the miso and set aside.
Put remaining water in a large soup pot with the peas, green onions, jalapeño pepper and garlic.
Bring to a boil, then immediately reduce heat, cover and let simmer for 3 minutes.
Stir in the miso mixture, dulse, lemon juice and sesame oil.
Bring barely to a simmer and serve immediately. (NB Miso should never be allowed to boil.)

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