A recipe for today
Vegetable Miso Soup
6 c Water
6 tb White miso
3/4 lb Fresh peas; shelled, -OR-
3 c -(thawed) frozen peas
3 Green onions, with tops
-- thinly sliced 1 Jalapeno pepper; seeded
-- sliced into thin rings 1 Garlic clove; minced
1 md Piece dulse; finely chopped
2 ts Freshly squeeze lemon juice
1/4 ts Hot sesame oil
Put 1 cup of the water and the miso in a small bowl and stir together. In a large pot, combine the remaining 5 cups water, the peas, green onions, jalapeno pepper, and garlic. Cover and bring to a boil over medium-hight heat, then immediately reduce the heat and simmer for 3 minutes. Stir in the miso mixture, dulse, lemon juice, and hot sesame oil. Bring barely to a simmer over medium-high heat. Serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias
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Recipes For Breakfast