Ingredients
- 6 cups water
- 1/2 cup white miso
- 1 to 2 lemons, juiced
- 1 handful wakame seaweed, crumbled
- 1/2 cup carrots, sliced
- 1/2 cup zucchini sliced
- black pepper, to taste
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.