Recipe - Miso Mustard

6 cup Water
One half cup White Miso
1 Lemons; to 2, juiced
Wakame Seaweed; handful,
crumbled
One half cup Carrots; cut or sliced up
One half cup Zucchini; cut or sliced up
Black Pepper; to taste

Bring the water to simmering. Put some of the hot water in a cup with the
miso and blend until smooth. Pour the miso into the hot water. Add lemons,
seaweed and vegetables. Simmer until the vegetables are done. You want them
somewhat crisp, not mushy. Add enough pepper to give the soup a spark.

Of course, you may add whatever veggies you like. For ovovegs, you may add
a beaten egg to the boiling miso broth to make eggdrop soup. Small cubes
of tofu and chinese noodles could be good too.

Mine was pretty tangy, but I liked it that way, since I had a cold. This
can be pretty hearty, depending on what you add.

NOTES : Cal 83.6, Fat 2.2g, Carb 14.2g, Fib 2.4g, Pro 4.7g, Sod 1270mg,
CFF 20.9%.
Recipe by: theikkinen@marvin.ag.uidaho.edu (Tanya Heikkinen)

Posted to Digest eatlf.v097.n234 by Reggie Dwork reggie@reggie.com on
Sep 16, 1997