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Soup, Vegetable Miso

by Pierre S. Aoukar, MD
Posted: March 4

4 servings


˝ ounce or 15 grams dried wakame (seaweed)
6 cups water
˝ pound extra firm silken or regular tofu
2 tsp. sesame oil
1 small onion or scallion, chopped
2 cloves fresh garlic, chopped
1 Tb. grated ginger
˝ c. chopped carrots
˝ c. chopped daikon (radish) (optional)
1 cup mushrooms, sliced
1 cup Chinese cabbage, chopped
1 cup snowpeas, cut in half
4 Tb. red miso paste
scallions, chopped to garnish
bean sprouts to garnish


1. Soak wakame in at least 6 cups water for about 15 minutes. Drain the wakame and use the water as the soup stock, about 6 cups. Be sure not to allow any sand into the soup.

2. Rinse the wakame and julienne into thin pieces. Dice the tofu into ˝ inch pieces. Prepare the remainder of the vegetables as well. In a large pot, sauté the onion, garlic and ginger until they start to brown. Add the carrots, daikon and mushrooms. Cook until they begin to caramelize. Add the stock and bring to a boil. When the stock has boiled, add the tofu and wakame. Simmer for about 5 minutes. Turn burner off. Add the cabbage and snow peas. Dissolve the miso in 1 cup of the stock and stir this mixture into the pot. Make sure the heat is turned off. Garnish with chopped scallions and bean sprouts.

Vegetable Miso Soup, The Recipes of Dr. Aoukar


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