Miso Soup Recipe

This makes a great lunch or serves as a light accompaniment to a salad.

Do not boil the Miso. Rather add it to the soup at the end of the cooking time and simmer for only 1 or 2 minutes longer.

Serving for 4.

Miso paste 1 packet about 5 oz or w desert spoons.

Seaweed (dry) 1 tablespoon.

Water 5 cups.

Ginger 1 teaspoon.

Spring onions 2 minced.

Parsley 1 head chopped.

Heat the Water to boiling and add Seaweed and Ginger-cook for 30 seconds.

Remove 1/2 cup water and dissolve the Miso in it. Add miso water to soup, lower heat, and cook, stirring for 1-2 minutes longer.

Stir before serving since the miso tends to separate slightly.

Add spring onions and parsley and serve.