| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 6 |
tb |
White miso |
| 3/4 |
lb |
Fresh peas; shelled, -OR- (thawed) frozen peas |
| 3 |
|
Green onions, with tops thinly sliced |
| 1 |
|
Jalapeno pepper; seeded sliced into thin rings |
| 1 |
|
Garlic clove; minced |
| 1 |
md |
Piece dulse; finely chopped |
| 2 |
ts |
Freshly squeeze lemon juice |
| 1/4 |
ts |
Hot sesame oil |
INSTRUCTIONS
Put 1 cup of the water and the miso in a small bowl and stir together. In a
large pot, combine the remaining 5 cups water, the peas, green onions,
jalapeno pepper, and garlic. Cover and bring to a boil over medium-hight
heat, then immediately reduce the heat and simmer for 3 minutes. Stir in
the miso mixture, dulse, lemon juice, and hot sesame oil. Bring barely to a
simmer over medium-high heat. Serve immediately.
Source: May All Be Fed - by John Robbins (including recipes by Jia Patton
and Friends) Typed for you by Karen Mintzias
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