Serves: 4
Total Calories: 11
1. In a medium pot, heat 31/2 cups of the water on a stove until just simmering. Remove from heat and set aside.
2. Place the miso, Nama Shoyu, ginger, and remaining 1/2 cup of water in a food processor and mix until smooth. Add this mixture to the warmed water and stir until fully incorporated.
3. Ladle the soup into bowls and top with the scallions and seaweed. Let the soup sit for about 5 minutes before serving to allow the seaweed to soften.
This Miso Soup recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.
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