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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Morning Miso Soup Recipe

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This recipe for Morning Miso Soup is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-inch piece of wakame (seaweed)
4 c. water
1 potato, diced
1 c. thinly sliced greens (kale, watercress, bok choy, collards)
1 T. grated gingerroot
4 T. light or mellow unpasteurized miso
1/4 lb. firm tofu, cut in cubes
Garnish:
2 scallions, thinly sliced
Directions:
Directions:

Place wakame in small bowl and soak for 5 minutes. Put 4 cups of water and potato in 3-quart pot and bring to a simmer. Take wakame from soaking water and remove the spine. Chop into small pieces and add to water. Simmer 8 to 10 minutes. Add greens, gingerroot and tofu cubes at the end and simmer for another 1 to 2 minutes. Pour a bit of broth into each serving bowl and dissolve 1 tablespoon miso in the broth. Fill each bowl with more broth and stir gently. Garnish with scallions.
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
People don't often think of having soup for breakfast, but this soup is nutritious and energizing. Fresh gingerroot helps stimulate the digestive system and has a warming effect on the body.

 

 

 

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