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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