Miso Seaweed Broth with Mushrooms and Carrots

Slowly fermented into a thick and robust paste, soybean miso added to soups is an almost ideal protein for tender tummies. And gently cooked seaweed, carrots and fresh beet green tops combine to make a vitamin and mineral packed broth that's as nourishing and easy to go down as it is fast and simple to prepare.

Miso Seaweed Broth with Mushrooms and Carrots

4 - 5 strips wakame seaweed
4 cups water
2 cups vegetable stock
6 oz. fresh white, brown or shiitake mushrooms, sliced
1-inch piece fresh ginger, minced
2 tablespoons dulse seaweed, crumbled or cut into small pieces
2 tablespoons dark miso
1 teaspoon tamari sauce, or as desired
4 carrots, grated or julienned
1 bunch fresh beet green tops, trimmed and coarsely chopped

In a small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain, while reserving the soaking liquid. Chop the seaweed into 1 to 2 inch pieces.

Bring the reserved soaking liquid, vegetable stock and water to a boil in a large saucepan or soup pot with the mushrooms and ginger. Add the dulse, reduce the heat to medium-low, and simmer for 20 minutes.

Meanwhile, place the miso in a small bowl with a few tablespoons of warm water and mix with a fork until the miso is dissolved.

Stir the miso into the soup and season with tamari sauce as desired. Add the wakame, carrots and beet greens and simmer for 3-5 minutes or until the greens are slightly wilted.

Remove from heat and serve hot or warm. Serves 4 to 6.

If you liked this recipe you may also enjoy:
Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Soup with Wild Mushrooms

On the top of the reading stack: The Pianist: The Extraordinary True Story of One Man's Survival in Warsaw, 1939-1945 by Wladyslaw Szpilman

Audio accompaniment: Copia by Eluvium