 |
Diet Types: Macrobiotic, Vegan, Vegetarian
|
 |
Ingredients:
1 6" piece Kombu seaweed2 carrots, cut into 2 teaspoon fresh ginger juicechopped scallions for garnish1 1/2 quarts water3-4 dried shitake mushrooms1/2 cup Wakame Seaweed Flakes2-3 tablespoons mellow white Miso
|
 |
Serves: 4
|
 |
Cooking Time: Under 30 minutes |
 |
Instructions: |
Rinse Kombu and shitake mushrooms.
Place in a medium saucepan with stock or water. Bring to a boil and simmer 1/2 hour.
Remove Kombu and shitake. Reserve Kombu for another use, cut stems off mushrooms and discard.
Slice caps thinly and return to stock.
Make carrot flowers by carefully cutting out 3 lengthwise narrow wedges down the length of the carrot. Slice thinly crosswise.
Add carrots and wakame flakes to stock 10 minutes before serving.
Grate ginger and squeeze juice into a small bowl.
Add Miso and 1/2 cup stock to dissolve it in.
Add to soup a few minutes before serving. Do not boil.
Garnish with scallions or watercress.
|
 |