Meal Type: Dinner

Total Time: 0 min.

Cook Method: Stove

Cuisine: Japanese

     Serving Size: 4 1 2 4 8 16 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

1. Bring the water to simmering.

2. Put some of the hot water in a cup with the miso and blend until smooth.

3. Pour the miso into the hot water. Add lemons, seaweed and vegetables.

4. Simmer until the vegetables are done. You want them somewhat crisp, not mushy.

5. Add enough pepper to give the soup a spark. Of course, you may add whatever veggies you like.

6. For ovo-vegs, you may add a beaten egg to the boiling miso broth to make egg-drop soup.

7. Small cubes of tofu and Chinese noodles could be good too.

8. Mine was pretty tangy, but I liked it that way, since I had a cold.

9. This can be pretty hearty, depending on what you add.

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Dietary Notes:

This Miso Lemon Soup - Vegan recipe is low-fat with 1g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This Miso Lemon Soup - Vegan recipe is high in Vitamin A with 55% of your daily recommended intake per serving. This Miso Lemon Soup - Vegan recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.

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