This variation of miso soup and carrot/celery/cabbage salad is a satisfying, protein rich, meal. Have it for lunch of dinner.
1⁄4 Cup (4 tbs) (Arame Seaweed Plus 1 Cup Water)
4 Cup (64 tbs)
1 Medium, pressed
2 Tablespoon, cut in chunks and put into a tea ball
1⁄2 Cup (8 tbs), cut into 1/2-inch cubes
1⁄3 Cup (5.33 tbs)
2 Medium, cut into 1/4-inch pieces
1 1⁄2 Cup (24 tbs), chopped
3 Medium, shredded
Chinese cabbage/Napa cabbage
1 1⁄2 Cup (24 tbs), shredded
2 Tablespoon (Raspberry Vinaigrette)
2 Tablespoon (For Garnishing)
For the Miso Soup:
Cover Arame with water and set aside.
Bring the water, garlic and ginger (in tea ball) to a boil. Add the soba noodles, lower heat and simmer for 4 minutes. Remove ginger. Add the tofu and drained seaweed. In a separate bowl, add 1/2 cup of the liquid from the pot to the miso and stir until dissolved. Add the miso mixture to the soup. Warm the soup (but don’t boil) until heated throughout. Cover and turn off the heat. Garnish with chopped scallion.
For the Salad:
Take the whole stalk of celery and start chopping until you have 1 1/2 cups (about 4 inches). Do the same with the cabbage. Shred the carrots. Mix the vegetables and dress with a light dressing such as Raspberry vinaigrette. Garnish with cilantro.
For a really healthy soup, try out this miso soup. Made with soba noodles, this soup is more filling than any other soup. Flavored with loads of ginger, this is a really delicious soup to try out. This soup goes well with a serving of carrot-celery soup. Watch and learn how to make that too!
Miso Soup With Mushrooms With Carrot-Celery Salad Recipe Video