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Creamy Miso Soup

What you need: 

1 teaspoon dried shredded wakame
1" piece dried kombu
1 small potato - peeled and diced into bite size (1/4 cup)
3 slices onion - diced (2-3 tablespoon)
1 1/4 cup water
2 tablespoons aka miso (red)
1/4 cup coconut milk
1 green onion - white and green part diced
4 sprigs cilantro - stems and leaves minced

What you do: 

Combine the wakame, kombu, potato chunks, diced onion, and water in a small pan. Cook over medium heat for about 5-8 minutes or until the potatoes are soft. Meanwhile mix the miso with the coconut milk in the bowl you will be eating out of. Combine the green onions and the cilantro with the coconut-miso mix. When the potatoes are soft, remove the kombu and pour everything in the pan into the bowl with the miso. Mix thoroughly and enjoy!

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

the potato really makes this more of a substantial soup than normal miso soup. I had to add more water, no big deal.
Salty, creamy, delicious.

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