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Ingredients

  • 1 onion diced
  • 2 large russet potatoes, peeled and diced
  • 1 piece of Kombu sea vegetable ( 2 inches)
  • one small head of Napa cabbage chopped
  • 6 – 8 cups water
  • 3 Tablespoons plus 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked pepper
  • 1/3 cup miso, white for mild, or red miso for fullest flavor
  • 1 1/2 teaspoons freshly cracked pepper or to taste
  • one bunch green onions sliced

Preparation:

  1. Over medium heat add one diced onion and 1/4 cup water to a large soup pot. Cook until onions are soft.
  2. Add potatoes, cabbage, water, Kombu, salt and pepper, bring to a boil, reduce heat to simmer, add soy sauce, cover and cook until vegetables are soft, about 30 minutes.
  3. Toward the end of cooking add 1 cup of hot broth to a bowl and stir 1/3 cup miso with broth until well blended. Return miso broth to soup pot, adjust seasonings.  Remove seaweed vegetable and add green onions before serving.

Servings: 4-6

Debbie’s Special Notes:

This would be an easy crockpot soup. Cook soup on low for six or more hours.  Add miso and sliced green onions right before serving.  I sometimes add carrots and mushrooms to the vegetable mix.  During the summer months I add chives right before serving.

All recipes provided by: AlmostVeganCookingSchool.com