Miso soup is a Japanese recipe. The miso is obtained from fermented soy with marine salt, also barley or rice can be added. The result is a sauce rich in vegetable proteins and important for the health of the digestive system. In this version the addition of black cabbage and ginger is proposed.
For 4 persons
20 gr wakame seaweed
2 tablespoons of miso
1 shallot
2 leaves of black cabbage or Chinese cabbage
Fresh ginger
1 carrot
1 onion
1 celery
Olive oil
If you want to cook a hearty soup you can prepare a vegetable broth with 1 liter and ¾ of water, onion, carrot, celery, alternatively, if you don’t have time skip this step and use just a pot full of water. In the meantime soak the wakame seaweed in lightly salted water for 20 minutes, then rinse it and soak it again for 20 minutes. In a pot begin to cook the shallot cut in small slices with a little olive oil, then add the leaves of black cabbage cut in strips and cook for 5 minutes. In this pot add now the broth (or the water), but put aside a couple of tablespoons. Boil the broth and cook for 15 minutes. Add the wakame seaweed cut in pieces and cook for 10 minutes, then remove the pot from heat. Mix two tablespoons of miso with the broth that you put aside and add to the soup. Finally grate 1 cm of fresh ginger and add it to the miso dish.
