Miso Soup with Brown or Red Seaweed

Soups | Japanese cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

The simplest soup—sautéed vegetables are mixed with miso paste and then poured over broth. Recipe by Emily Johnson.

Ingredients

Miso Paste - 3.5 oz
Onion - 1 piece
Carrot - 1 piece
Garlic - 2 cloves
Orange Bell Peppers - 1 piece
Wakame Seaweed - 2 spoons
Rice Vinegar for Sushi - 1 tablespoon
Chicken Broth - 1 qt
Soy Sauce - 2 spoons
Vegetable Oil - 2 spoons
Scallions - to taste
Toasted Sesame - to taste
Smoked Eel - 1 piece

Step by Step guide

Step 1

In a pot over medium heat, heat the oil and sauté the finely chopped onion. Add the carrot and bell pepper (with thin skin), diced into small cubes, along with the minced garlic. After a minute, reduce the heat and pour in the rice vinegar. Simmer the vegetables for ten minutes until they are tender.

Step 2

Mix the miso paste with the vegetables, then after a minute, pour in the broth and soy sauce. Add the seaweed (wakame or tosaka) to the soup and cook everything together for three minutes. Add thin slices of eel and bring the soup to a boil again. Serve with chopped green onions and toasted sesame seeds.