Miso and Wakame Soup
This recipe is
extremely easy to prepare and can be modified to
incorporate anything suitable that you have to
hand in the kitchen
- 2 teaspoons Genmai Miso
- 2 Spring Onions (use the whole onion
- cutting off only the top inch - this
means that you will be using the tasty
green bit as well)
- ½ Small Onion
- 1 teaspoon Olive Oil for frying
- Wakame Seaweed (don't be fooled into
thinking that the `crispy seaweed' that
you can buy in the supermarkets has
anything to do with seaweed - read the
label some of them don't have any seaweed
in them at all).
- ½ - 1 pint Water
Chop and fry the onion in a little oil in a
saucepan. When done, add the miso and a little
water (only a few mls) and start mixing
them together into a paste with a spoon. Continue
to add water until you have enough soup for your
needs. add the chopped spring onions and the
wakame and almost bring to the boil. This is all
the cooking wakame needs. Other seaweeds such as
kombu need cooking for hours.
- Add rice vermicelli broken into inch long
- Add garlic in the frying stage.
- Add a little bit of thinly sliced red
pepper in the frying stage.
- Add a little chilli.
This soup is so easy to prepare that storage
usually does not become an issue. However, it may
be stored in a refrigerator and reheated
(preferably in a microwave oven). Eat within a
Serve with home made bread.
Copyright 1984 -
P.A.Grosse. All Rights Reserved