Ingredients:
Onion, carrot, celery, wakame seaweed, 1 tsp of barley miso paste per cup of soup made, scallion thinly sliced for garnish.
Directions:
Onion, carrot, celery, wakame seaweed, 1 tsp of barley miso paste per cup of soup made, scallion thinly sliced for garnish.
Directions:
Chop the vegetables in small pieces and bring them to a boil. Reduce heat and let simmer 15 - 20 minutes.
Add small pieces of wakame seaweed and cook another 5 minutes.
Remove about 1/4 cup of the broth and add the miso. Puree the miso until it is smoothly integrated into the broth and pour the mixture back into the soup. Let it simmer for 3 more minutes (do not let it come to a boil).
Turn off the heat and let it sit for 5 minutes.
Serve in individual bowls and garnish with sliced scallion.
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