Miso Soup with Ramen
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.