This delightfully sweet soup is a favorite for many of us. The four vegetable ingredients are considered among the leading "anti-cancer" vegetables because they are high in anti-oxidants, loaded with vitamins, and a wonderful cure for the insatiable "sweet tooth" experienced by diabetics and hypoglycemics. Drinking the broth alone, before adding the miso, is a great alternative to soda or fruit drinks. The broth is delicious whether it is warm, room temperature, or chilled. Wakame sea vegetable is a great source of calcium and minerals; miso strengthens the blood and provides enzymes for digestion and vitamin B12. Never boil miso.
- 1 inch piece of wakame, quickly rinsed to remove excess sea salt, soaked until soft and diced
- 1/4 cup onion, diced
- 1/4 cup carrot, diced
- 1/4 cup winter squash (butternut or buttercup), diced
- 1/4 cup cabbage, diced
- Water for soup broth, approx. 4 cups
- 3-4 teaspoons miso (barley or rice soy bean)
- Parsley or scallion, chopped fine for garnish
- Add wakame and soaking water to bottom of soup pot, then onion, heat for approx. 2 minutes.
- Add remaining vegetables and water for broth.
- Bring to boil, lower to simmer and cook until vegetables are soft.
- Dissolve miso in a bowl with a little soup broth, add to soup and simmer for 2-3 minutes more.
- Garnish and serve.