Basic Miso Soup with Alaria

Sea vegetables such as alaria are a high source of natural nutrients. This basic miso soup has traditionally gotten Japanese farmers and fishermen started each morning for over a thousand years. Their cultivated wakame (Undaria) looks and tastes very similar to Maine Coast wild alaria, but allow more soaking and cooking time unless you cut out the midrib or like it crunchy.

Ingredients

Method

1. Sauté chopped onion in sesame oil a few minutes.

2. Chop soaked alaria into bite size pieces and sauté with onions until fronds turn bright green.

3. Add water and simmer for 30 minutes or pressure cook for 20 minutes. (Halve these times if midribs have been cut out).

4. Puree miso with a little soup broth then add to pot and turn off heat.

5. Garnish with scallions or chives and serve. 

Serves 2-3.

Variations

A. Add any thinly sliced root vegetable when sautéing alaria and onions.

B. Add any chopped garden green or wild green to the simmering soup.

C. Add cubes of tofu or seitan and freshly ground ginger or Nori/Ginger Sea Seasonings to the simmering soup.

*Soak seaweed before cooking anywhere for 1 minute to overnight. The longer the soaking the shorter the cooking. The longer the soak, the more minerals dissolve into the soaking water. 10-15 minutes is our usual recommendation. Use enough water to cover seaweed.

Water added includes soaking water, if you care to use it. If you do, be sure to strain it. If you don't, your soup will taste less salty and you may want to add more flavoring.