Miso Noodle Soup with Kelp

Serves 4

Ingredients

1 strip of approximately 5" kelp
4 oz noodles (somen, ramen, or your favorite)
6 cups water
1 Tbsp light miso (barley)
¼ lb tofu, firm or extra firm, diced
½ cup carrot strips
¼ cup red pepper strips
¼ cup sliced scallions
2 tsp grated ginger

Method

1. Check the kelp for small shells, then simmer in the water about 8–10 minutes.

2. Remove the kelp and reserve the broth. Let cool and slice into thin 3–4" long noodle like strips.

3. Replace the kelp strips in the broth, simmer on low heat for a few more minutes.

4. Add noodles and cook until slightly underdone.

5. Purée miso in a cup with some broth.

6. Add the tofu, vegetables, ginger and miso to broth and stir.

7. Season to taste.

Note:

The kelp provides enough mineral salts so that added salt is not needed. Season with tamari for more "salty"; flavor

This and other miso soups, when properly prepared, can have an extraordinary effect on one's energy, leaving one calm yet alert.

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


This work is licensed under a Creative Commons License by Maine Coast Sea Vegetables, 2006.
You may reuse or share this work with attribution for non-commercial purposes.