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miso-soup recipe

Date:    Sat, 04 Feb 95 15:27:03 PST
 From:    Heather Brown (heather@EECS.Berkeley.EDU)
   Anyway, here's my non-traditional recipe for miso soup.
 Miso Soup
 4 cups water
 1 inch piece of kombu, rinsed
 handful of hijiki, wakame, arame - your choice
 1 tub of White Wave lowfat tofu
 1 onion coarsely chopped
 2 carrots sliced
 1/8 - 1/4 cup miso paste (I like the brown best)
 Rinse the kombu (kelp; you can get it in health food stores
 in the Macrobiotic section or in an Asian market) and put it
 in the water in a large pot.  Add the seaweed(s) of your choice.
 I always add wakame; hijiki tastes too strong for some people,
 but I love that too.  Bring to a boil.
 While you're boiling the water, you can water, saute the
 onion, or just throw it into the water when it's almost
 at a boil.  Turn the heat way down and add the carrots and
 the tofu.
 Put the miso into a bowl.  Pour some of the water from the
 pot over it (you kill some of the miso's good stuff if
 you boil it, so you shouldn't put it into the boiling water).
 Stir the miso thoroughly into the water and then add this
 back to the pot.  Miso is really high in sodium, so you can
 adjust how much you add to taste.  My macrobiotic cookbook
 says 1 tsp. per cup of water, but that tastes _really_ light
 to me.
 Remove the kombu piece (it's the tough one) and serve.  I put
 brown rice in mine, since I don't like to eat brown rice plain.
 This soup has all kinds of items that the macrobiotic people
 say will cure you of cancer (thinking of an older digest
 question).  Both miso and the seaweed are supposed to be excellent
 for your health according to Michio Kushi, et al.  YMMV.
 kwvegan vegan