A Community Recipe by Nanamensah
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.
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Recipe Directions
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.
Nanamensah's Thoughts
By nanamensah 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.
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Comments
Top voted
LimeLady
May 27, 2010
Thanks for the info. Satchy. I'll look for them at Whole Foods.
mygreenmojo
May 27, 2010
i wish kelp noodles were available where i live! :(
i make miso a lot and noodles would be so nice.
LimeLady
May 27, 2010
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.
All
LimeLady
May 27, 2010
Thanks for the info. Satchy. I'll look for them at Whole Foods.
Satchy
May 27, 2010
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
LimeLady
May 27, 2010
Where do you get kelp noodles? I've never seen them.
LimeLady
May 27, 2010
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.
mygreenmojo
May 27, 2010
i wish kelp noodles were available where i live! :(
i make miso a lot and noodles would be so nice.
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