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- 2 tablespoons dried wakame (seaweed)
- 1 medium yellow onion
- 1 inch of fresh ginger root
- 1 carrot
- 5-6 shiitake mushrooms
- 1 bunch of baby bok choy, spinach, watercress, other green (optional)
- 2-3 tablespoons of naturally fermented miso (I used this one)
- Soak dried wakame in small bowl of water to rehydrate for about 10 minutes.
- Peel and cut onion, carrot, and ginger into thin slices.
- Cut ends off mushrooms and slice caps into thin slices.
- Fill a medium pot with about 5 cups of water, toss in onion and ginger and bring to a boil.
- Drain the wakame.
- Reduce to a simmer, add mushrooms, carrots, and wakame and cook for about 10 minutes
- Toss in greens and let them wilt.
- Turn off heat â€” itâ€™s important when adding the miso that you donâ€™t use boiling water because it will kill the poor little live enzymes and probiotics!
- Ladel about a cup of the broth into a small bowl, add 1 tbsp of miso paste, and whisk until itâ€™s broken up and dissolved into the broth. Pour the miso-d broth back to the big pot of soup and stir to combine.
- Taste it, and keep repeating the process in step 8 until the soup is to your desired miso-yness. I used 3 tbsp. Because Iâ€™m crazy, I also added in another tablespoon of grated ginger to the soup before serving.
- You can also add cooked soba noodles for a more filling meal.
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