MISO SOUP

Ingredients:

• 3 to 4 pieces of seaweed, soaked for 5 minutes if not already soaked,
• 2 teaspoons sesame oil,
• 6 ounces finely chopped cabbage or carrots, or other root vegetable,
• 2 teaspoons grated fresh ginger,
• 4 1/2 cups clean drinking water,
• 4 tablespoons dark miso, or light miso,
• 2 tablespoons fresh parsley,

Directions:

1. Drain the seaweed if needed, and cut into 1-inch strips; and set aside.
2. Heat the vegetable oil in a wok or frying pan, and saute the vegetables and ginger root for approximately five minutes over medium high in heat.
3. Add the seaweed and water to the wok, bring to a boil, and let simmer, while partially covered, for 15 to 20 minutes. Remove from heat.
4. Gradually stir the miso paste into the soup. 
5. Garnish with parsley.
6. Serve immediately.