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Morning Miso Soup Recipe

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This recipe for Morning Miso Soup, by , is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Gillen

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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