Japanese Seaweed Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 carrots, thinly sliced
- 4 stalks of celery, chopped
- 6 cups of water
- 2 ounces dried seaweed, rinsed and sliced
- 2 vegetable bouillon cubes or 2 teaspoons vegetable broth powder
- 3 teaspoons parsley
- ½ teaspoon Celtic Sea Salt
- Several dashes Sea kelp
- 1/3 cup dark miso
Instructions
- Heat the oil in a soup pot. Add the onions and the vegetables and saute. When the vegetables are tender and the onions are slightly transparent, add the water, seaweed and all the rest of the ingredients except the miso. Let the soup cook, covered, for 35 minutes. Remove the soup from the heat, take 1 cup of broth from the pot and stir in the miso. When the miso is dissolved, return to the soup pot. Let it stand for 10 minutes in order for the flavor to mingle. Do not cook the miso. Serve hot.
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Dr. Kasia Kines, DCN MS MA CN CNS
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