Wakame White Miso Soup
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
The golden colour and light, sweet flavour of this nutritious soup makes it a good choice during the winter months.
1 Soak the wakame for 10 minutes, cut away any tough ribs, and slice the fronds into 2cm pieces.
2 While it’s soaking, bring the liquid to the boil, add the carrots, and simmer for 10 minutes.
3 Add the spring onions and simmer for a few more minutes. Add the wakame to the soup, simmer for 2 minutes, then remove from the heat.
4 In a cup, thin the miso with a little bit of the hot soup, then add this liquid back into the pan.
5 Stir the miso in well, then leave the soup for a couple of minutes so that the flavours can mingle.
Courtesy of Clearspring
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- 1 1/2 litres dashi, vegetable stock, or water
- 1 large or 2 medium carrots, thinly sliced
- 30cm piece of Clearspring Wakame
- 6 small spring onions, cut into 1cm pieces
- 80g Clearspring Sweet White Miso
Please Note: May still contain traces of gluten, egg and dairy or other allergens.