Ingredients
- 8 cups water
- 8 teaspoons organic Miso South River Chick Pea Miso preferred
- 2 pinches wakame
- 1 cup carrots
- 1 cup cabbage
- 1 whole cauliflower small, cut into slices
- 1/2 cup scallions
Servings: servings
Units:
Instructions
- Add wakame flakes to the water and bring to a boil, reduce heat to a low boil.
- Put the miso in a separate bowl and add 1 cup of the hot water to the bowl to soften the miso.
- Add carrots to the low boiling water.
- Add in cabbage and cauliflower to the low boiling water.
- Boil for 2 minutes. While soup is boiling, mix the miso in the separate bowl to make a thin paste.
- Add miso water to the soup and reduce heat to a simmer. Cook until vegetables are to the desired tenderness.