This miso soup is slightly thicker than the traditional cooked version, but it tastes authentic because of the mushroom dashi. It is light and very filling at the same time.
¼ cup seaweed of your choice, sliced small
1 bag kelp noodles
½ cup dried shiitake mushrooms, soak in water
½ cup red miso
1 clove garlic
1 thumb sized piece of ginger, peeled
3 cup filtered water
3 stalks green onion, slice thinly
½ cup snap peas, slice thinly
Soak the seaweed so it’s soft, about 15 minutes. Rinse and drain the kelp noodles.
In blender, whirl mushrooms, miso, garlic, ginger and water. I blend til it’s slightly warm.
Add seaweed, veggies and noodles to the broth. Season to taste.