Wednesday, February 22, 2012
4 c vegetable broth
2 c water
1 small white onion, cut into 1" wedges
1/2 c carrots, chopped
3 tbs wakame seaweed
1/4 c scallions, chopped
3 tbs white miso paste
Place the broth and water into a sauce pot and bring to a simmer. Add the onion and carrot and cook until tender. Meanwhile, place the seaweed in a small bowl filled with cold water and soak for about 10 minutes, or until the seaweed is softened and expanded.
Once the stock is hot and the carrots are tender, add the scallions and the seaweed.
Remove about 1/2 c of the hot stock and place into a small bowl. Add the miso paste and whisk together to combine. Pour the miso mixture back into the large pot and heat for a few more minutes. Enjoy!
I know my photos have been suffering lately. I'm doing everything I can just to keep the blog posts coming while trying to balance the kids, the households stuff, D's schedule and everything else, so please forgive me. The disclaimer on this photo is that I had completely forgotten to take a picture of the soup the night that we ate it, so here's a bowl of my leftover soup for lunch the next day!
As promised, here's another recipe using my new-found excitement: miso paste! I was amazed at how truly simple it was to make miso soup. I think this might be the end of my getting miso soup as part of our take-out sushi order. I really liked being able to add the onion, carrot, and scallions to bulk up the soup, and I was heavy-handed on the seaweed because it just might be my favorite part! J completely agreed and happily ate some miso soup, as well as some leftover the following night! This will certainly become part of the regular rotation in our kitchen!