Miso soup with brown or red seaweed

4 servings

25 minutes

The simplest soup - fried vegetables are mixed with miso paste and poured with broth. Recipe by Elena Chekalova.

Energy value per serving

• Calories: 599.2
• Proteins: 28.7g
• Fats: 46.4g
• Carbohydrates: 19.4g

Ingredients

• Miso paste: 100 g
• Onion: 1 pc
• Carrot: 1 pc
• Garlic: 2 clove
• Green bell pepper: 1 pc
• Wakame seaweed: 2 tbsp
• Rice vinegar: 1 tbsp
• Vegetable broth: 1 l
• Soy sauce: 2 tbsp
• Vegetable oil: 2 tbsp
• Green onions: to taste
• Sesame seeds: to taste
• Smoked eel: 1 pc

Cooking steps

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

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Onion: 1 piece
   • Carrot: 1 piece
   • Green bell pepper: 1 piece
   • Garlic: 2 cloves
   • Rice vinegar: 1 tablespoon

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

   Required ingredients:

   • Miso paste: 100 g
   • Vegetable broth: 1 l
   • Soy sauce: 2 tablespoons
   • Wakame seaweed: 2 tablespoons
   • Smoked eel: 1 piece
   • Green onions:  to taste
   • Sesame seeds:  to taste