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soak 1 inch piece of wakame seaweed in water until soft. Slice into thin strips.<br>
Add wakame to pot and bring to boil with 2 cups of spring water.<br><br>
Add to that:<br>
1/2 cup kale<br>
1/4 cup parsnips<br>
1/4cup carrots<br>
1/4 cup daikon<br><br>
Take some of the broth in a small bowl and mix 1tsp of barley miso to dissolve. You want to find miso that has been fermented for at least a year, preferably 24 months.<br><br>
Simmer for a few minutes, then serve. You can also add 1-2 shitake mushrooms, tofu, etc. Makes 2 servings.<br><br>
Contrary to popular belief, if made correctly, miso soup is NOT salty. Miso, per serving, is low in sodium, especially compared to other soups and instant miso powders.
 

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<img alt="shock.gif" src="http://files.kickrunners.com/smilies/shock.gif"> I was putting the whole strip of wakame in!!!<br><br>
I LOVE miso soup! I use onion, carrots, mushrooms and tofu in mine. And the seaweed, but apparently I've been putting in way too much?
 
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