Ingredients

• 6 cups Kombu Dashi Stock (link to Kombu recipes) or Shiitake Dashi Stock (link to Shiitake recipes)
• 1 medium carrot, thinly sliced on the diagonal
• 6-inch section Mitoku Wakame
• 2 scallions, thinly sliced on the diagonal
• 3-4 tbsp Mitoku Organic Brown Rice Miso Red or Mitoku Organic Barley Miso, or a combination of 2 tbsp Mitoku dark miso and 2-3 tbsp Mitoku Sweet White Miso

Preparation Method

1. In a medium-sized pot, bring stock to a simmer. Add carrots and simmer until tender (10-15 minutes).
2. Soak wakame in cold or tepid water for 10 minutes, cut away any tough ribs, and slice fronds into 1-inch pieces.
3. When carrots are tender, add wakame to soup, and simmer 1 minute. Add scallions and simmer another minute. Remove from heat.
4. Dissolve miso in some of the broth, then return to the pot. Allow to steep briefly before serving.

Recipe by John & Jan Belleme