Miso lemon soup - vegan

4 Servings

Ingredients

Quantity Ingredient
6 cups Water
½ cup White Miso
1 Lemons; to 2, juiced
Wakame Seaweed; handful, crumbled
½ cup Carrots; sliced
½ cup Zucchini; sliced
Black Pepper; to taste

Directions

Bring the water to simmering. Put some of the hot water in a cup with the miso and blend until smooth. Pour the miso into the hot water. Add lemons, seaweed and vegetables. Simmer until the vegetables are done. You want them somewhat crisp, not mushy. Add enough pepper to give the soup a spark.

Of course, you may add whatever veggies you like. For ovo-vegs, you may add a beaten egg to the boiling miso broth to make egg-drop soup. Small cubes of tofu and chinese noodles could be good too.

Mine was pretty tangy, but I liked it that way, since I had a cold. This can be pretty hearty, depending on what you add.

NOTES : Cal 83⅗, Fat 2.2g, Carb 14.2g, Fib 2.4g, Pro 4.7g, Sod 1270mg, CFF 20.9%.

Recipe by: theikkinen@... (Tanya Heikkinen) Posted to Digest eat-lf.v097.n234 by Reggie Dwork <reggie@...> on Sep 16, 1997

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