Miso Lemon Soup


6 cups water
1/2 cup white miso
1 to 2 lemons, juiced
1 handful wakame seaweed, crumbled
1/2 cup carrots, sliced
1/2 cup zucchini sliced
black pepper, to taste


Bring the water to simmering. Put some of the hot water in a cup with the miso and blend until smooth. Pour the miso into the hot water. Add lemons, seaweed and vegetables. Simmer until the vegetables are done. You want them somewhat crisp, not mushy. Add enough pepper to give the soup a spark.


A tangy soup, perfect for colds and cold weather. Add whatever veggies you like; small cubes of tofu and Chinese noodles could be good too. For ovo-vegs, add a beaten egg to the boiling miso broth to make egg-drop soup. This recipe can be pretty hearty, depending on what you add.


4.0 servings


Friday, December 10, 2010 - 1:02am


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