- 2 inches dried wakame seaweed
- 5 cups vegetable stock or water
- Corn kernels, from 1 ear of corn
- 1 cup small cauliflower florets
- 1 leek , trimmed, washed and finely sliced
- 1 1/2 Tbsp. barley or rice miso , to taste
Soak the wakame seaweed in a cup of the water for about 10 minutes.
Drain and chop the wakame, cutting the thick stalk away from the softer fronds (you can cut the stalk into very thin slices).
Put the stock or water in a saucepan and add the wakame, corn, cauliflower and leek. Bring to a boil.
Reduce the heat, cover and simmer for 10 minutes or until the veggies are tender.
Put the miso paste into a small bowl and add about 1/3 cup of the soup stock to it. Mix well with a whisk or fork and add the miso to the soup.
Simmer very gently for 2 minutes. (Be careful not to boil the mixture once the miso has been added, as this destroys the live enzymes.)
- Soak some dried shiitake mushrooms in warm water for 20 minutes, then remove the tough stalks and slice the caps. These are delicious when added to the soup mixture with the flavorful soaking water.
- Other vegetable combinations can be used. Try carrot, leek and pumpkin (squash); or shiitake mushroom, onion and sweet potato (garnet yam).
- Garnish with diagonally sliced spring onions (scallions) instead of leek.
- Add 1/2 cup of tofu and cut into 1/2-inch cubes toward the end of the vegetables' cooking time for added protein.
- Spice up the soup by adding dried chili flakes or serving with a dash of cayenne pepper.