Cynthia’s Hearty Vegetable-Miso Soup: Makes 4 servings

5-inch piece of wakame
6 cups water
1 potato, diced
1 carrot, chopped
1 cup chopped greens (watercress, kale, collards, or bok choy)
4 tbsp light or mellow unpasteurized miso
¼ – ½ lb firm tofu, cut in small cubes
2 scallions, thinly sliced

Place wakame in a small bowl of cold water and soak for 5 minutes. Put water, potato and carrot in a 3-quart pot; bring to boil. Remove wakame from water and chop into small pieces, removing the spine. Add chopped wakame to soup. Lower heat, cover pot and let soup simmer 15-20 minutes, until vegetables are tender. Near the end of cooking time, add chopped greens and tofu cubes and let them simmer 2-3 minutes. Ladle about ¼ cup of broth from the soup into each bowl. Dissolve 1 tbsp miso into the broth in each bowl. Add more broth with plenty of vegetables to each bowl and stir gently. Garnish each bowl with scallions.

From: Feeding the Whole Family

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