Hummmmmm... I love miso soup! Especially with the cooler weather on its way.
Miso Soup with Seaweed Noodles
Posted by laurenSina here
If you like seaweed and miso, like me, then this soup is for you. It is an adaptation of Ani Phyo's recipe for miso soup. Basically, I halved or quartered her olive oil, and added a ton of seaweed. The soup is very creamy, and the seaweed makes it taste (and I hesitate to say this) like the sea, but not
gross. It tastes like a coconut soup to me, with out having to add any coconut.
The "noodles" are made out of hijiki. I cannot remember which one I bought so I have included a picture. The hijiki is the black seaweed, the dulse is the purple. Arame and hijiki need to be soaked. One, once soaked, is flat and long; the other is round. The one I am using is round and plump. And seriously YUMMY.
Miso Soup with Seaweed Noodles:
For the basic soup part, put into your beloved VitaMix and blend:
3 cups water
3 TBS miso
1/4 to 1/2 cup olive oil
1 clove garlic
1/2 in hot pepper, or to taste
1 inch of ginger, or so
squeeze of lemon (optional)
In the serving bowl, add the seaweed:hijiki dulse (I used whole leaf dulse. If you use the flakes, you might consider adding them at the end so they don't clump)
I used about 1/2 cup dried hijiki, and 1/4 cup whole dulse. I like seaweed a lot.
Pour the soup on top of the miso, and let it sit for about 5 minutes to make sure the hijiki absorbs all enough moisture to plumpen up. Hijiki is hard and not fun to eat without being soaked. Dulse IS fun. It gets stuck to your teeth.
Soup garnish ideas:
shiitake mushrooms, fresh and teared into pieces
This soup is good the next day as well.