Title: Miso Vegetable Soup
Categories: Japanese, Soups, Stews & chi
Yield: 4 servings

1 md Onion; chopped
1/2 Daikon (or turnip); diced
2 Carrots; diced
1/2 Head cabbage; shredded
2 tb Wakame seaweed; soaked in
-boiling water, chopped
4 tb Barley miso
1 1/2 tb Basil
1 ts Marjoram

Put everything together in a large pot except miso. Cook until the
vegetables are tender, Take a small amount of hot liquid from the pot and
gradually stir into the miso. Then add to the pot. Warm gently without
boiling and serving.

Recipe by: Fatfree Mailing List

Posted to fatfree digest by "K. N. Phillilps" on Aug
5, 1999, converted by MM_Buster v2.0l.