Miso Soup with Brown or Red Seaweed
Soups • Japanese
Description
The simplest soup—sautéed vegetables are mixed with miso paste and then poured over broth. Recipe by Emily Johnson.
Ingredients
- Miso Paste 5 oz
- Onion 1 piece
- Carrot 1 piece
- Garlic 2 cloves
- Orange Bell Peppers 1 piece
- Wakame Seaweed 2 spoons
- Rice Vinegar for Sushi 1 tablespoon
- Chicken Broth 0 qt
- Soy Sauce 2 spoons
- Vegetable Oil 2 spoons
- Scallions to taste
- Toasted Sesame to taste
- Smoked Eel 1 piece
Step-by-Step Guide
Step 1
In a pot over medium heat, heat the oil and sauté the finely chopped onion. Add the carrot and bell pepper (with thin skin), diced into small cubes, along with the minced garlic. After a minute, reduce the heat and pour in the rice vinegar. Simmer the vegetables for ten minutes until they are tender.
Step 2
Mix the miso paste with the vegetables, then after a minute, pour in the broth and soy sauce. Add the seaweed (wakame or tosaka) to the soup and cook everything together for three minutes. Add thin slices of eel and bring the soup to a boil again. Serve with chopped green onions and toasted sesame seeds.
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