Light Miso Soup

Photo: Down to Earth Recipes
Fast and easy to prepare! Cut the carrots into pretty flower shapes by placing a whole carrot on the cutting board and making 4-5 notches the entire length of the carrot; then slice into rounds.
Yield
6-10 Servings
Vegan
Gluten-Free
Nut-Free
Soups
Ingredients
  • 5” piece wakame seaweed
  • 2 quarts water
  • ½ cup white or yellow miso
  • 1 medium carrot, cut into flowers or thin slices
  • 2 stalks celery, chopped
  • 1½ cup fresh chopped shiitake mushrooms
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh scallions
  • Lemon
Instructions
  1. Submerge the dried wakame in a bowl of water and soak for 15 minutes.
  2. Bring the stock pot of of water to a boil.
  3. Lower heat to medium low. Add mushrooms and simmer for 10 minutes.
  4. Cut the soaked wakame into ¼” slices. Add to the pot.
  5. Add in carrots and celery and continue to simmer.
  6. Using a stainless steel fine mesh strainer placed over the pot, dissolve the miso into the soup by gently stirring.
  7. Add in parsley and scallions; remain on heat below simmer for 3 minutes. Squeeze some fresh lemon prior to serving. Enjoy!