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Miso Soup with Broccoli and Wakame

2 broccoli spears; stems peeled, both stems and tops chopped

1 small onion, diced

2 fresh or rehydrated shiitake mushrooms, thinly sliced

1 tablespoon wakame seaweed flakes (or one 6-inch strip of wakame; see note below)

1 tablespoon finely grated ginger

3 tablespoons light-colored miso or to taste

1 scallion, thinly sliced

Place the broccoli, onion, mushrooms and wakame with 4 cups of water in a 2-quart saucepan and place over high heat. Bring to a boil, cover, reduce the heat and simmer for 5 minutes, or until the vegetables are tender.

Press the grated ginger between your fingertips to extract 1 teaspoon of ginger juice and add it to the soup. Remove ¼ cup stock from the pot and place in a small bowl. Add the miso and, using a fork, dissolve the miso. Add the miso to the soup. Simmer for 1 minute. Garnish with the scallion and serve. Makes 4 servings.

NOTE: If using a wakame strip, soak it in water for a few minutes until it softens. Cut out and discard the tough, fibrous central stipe (stem). Chop the remaining frond into thin ribbons.