Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons dried wakame (seaweed)
  • 1 medium yellow onion
  • 1 inch of fresh ginger root
  • 1 carrot
  • 5-6 shiitake mushrooms
  • 1 bunch of baby bok choy, spinach, watercress, other green (optional)
  • 2-3 tablespoons of naturally fermented miso (I used this one)

Instruction

  • Soak dried wakame in small bowl of water to rehydrate for about 10 minutes.
  • Peel and cut onion, carrot, and ginger into thin slices.
  • Cut ends off mushrooms and slice caps into thin slices.
  • Fill a medium pot with about 5 cups of water, toss in onion and ginger and bring to a boil.
  • Drain the wakame.
  • Reduce to a simmer, add mushrooms, carrots, and wakame and cook for about 10 minutes
  • Toss in greens and let them wilt.
  • Turn off heat — it’s important when adding the miso that you don’t use boiling water because it will kill the poor little live enzymes and probiotics!
  • Ladel about a cup of the broth into a small bowl, add 1 tbsp of miso paste, and whisk until it’s broken up and dissolved into the broth. Pour the miso-d broth back to the big pot of soup and stir to combine.
  • Taste it, and keep repeating the process in step 8 until the soup is to your desired miso-yness. I used 3 tbsp. Because I’m crazy, I also added in another tablespoon of grated ginger to the soup before serving.
  • You can also add cooked soba noodles for a more filling meal.