Miso Soup

This idea literally "hit me" when I opened the cupboard and a bag of wakame fell out and hit me on the head. Wakame is an edible ocean plant, which I think is a nice way to say "seaweed you can eat."

The wakame was in my cupboard because I had used it to make Miso Soup eons ago, after I had gum surgery. I lived on the stuff for days, which is probably the reason I haven't made it since. I rehydrated the wakame in some cold water while I got everything else going, and before you could say "edible ocean plant," the soup was done. BTW, you can find wakame in the oriental foods section of Whole Foods; miso is in the refrigerated case in a little plastic tub like cream cheese.

Miso Soup
Serves 4

6 cups water or vegetable stock
1 medium carrot, sliced very thin
3 T. wakame, soaked in cold water for 5-10 minutes
2 scallions, sliced thin
some tofu, cubed, if desired
3-4 T. miso, any color

Bring water or stock to a simmer. Add carrots and simmer until tender, just a few minutes. Add wakame, scallions and tofu and continue to simmer. Take out some liquid and stir it into the miso in a small bowl. Once the miso is dissolved, pour it into the soup. Simmer (do not boil) for a few minutes to combine the flavors. Enjoy.