Miso Soup with Ramen

serves 4

This miso soup is slightly thicker than the traditional cooked version, but it tastes authentic because of the mushroom dashi. It is light and very filling at the same time.

Ingredients

  • ¼ cup seaweed of your choice, sliced small
  • 1 bag kelp noodles
  • ½ cup dried shiitake mushrooms, soak in water
  • ½ cup red miso
  • 1 clove garlic
  • 1 thumb sized piece of ginger, peeled
  • 3 cups filtered water
  • 3 stalks green onion, slice thinly
  • ½ cup snap peas, slice thinly

Preparation

Soak the seaweed so it’s soft, about 15 minutes. Rinse and drain the kelp noodles. In blender, whirl mushrooms, miso, garlic, ginger and water. I blend til it’s slightly warm. Add seaweed, veggies and noodles to the broth. Season to taste.

Comments

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mygreenmojo writes: (March 07, 2008)

i wish kelp noodles were available where i live! :(

i make miso a lot and noodles would be so nice.

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LimeLady writes: (March 07, 2008)

I just had this and thought it was excellent. Didn’t have any kelp noodles so used Hiziki instead. I also added hemp seeds for extra protein. Will definitely make this again.

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LimeLady writes: (March 07, 2008)

Where do you get kelp noodles? I’ve never seen them.

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Satchy writes: (March 07, 2008)

Whole Foods carries kelp noodles. The asian market by me has them as well. You can also purchase them online here: http://www.seatangle.com/purchase_noodles.html

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LimeLady writes: (March 08, 2008)

Thanks for the info. Satchy. I’ll look for them at Whole Foods.

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