Warming Miso Soup with Gingerroot: Makes 4 servings

4-inch piece of wakame
6 cups water
1 tbsp grated gingerroot
¼ lb firm tofu, cut in cubes
4 tbsp light or mellow unpasteurized miso
2 scallions, thinly sliced

Place wakame in small bowl of water and soak for 5 minutes. Put 6 cups water in a 3-quart pot and bring to a simmer. Remove wakame from water and chop into small pieces removing the spine. Add chopped wakame to water. Simmer 10 minutes, adding gingerroot and tofu cubes in the last minute or two of cooking time. Pour a bit of broth into each serving bowl and dissolve 1 tbsp of miso into each bowl. Fill bowl with soup, and stir gently. Garnish each bowl with scallions.

For babies 10 months & older

Remove a little of the cooked wakame from the soup. Chop very fine and add to pureed cereal or vegetables you are serving to baby. Adds extra calcium and other minerals.

From Feeding the Whole Family by Cynthia Lair

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