Rinse the kombu and allow to steep overnight in a quart of cold water. Remove kombu and heat up the seaweed broth but do not boil. Stir in green onion and wakame. Simmer for 3-5 minutes, and remove from heat. Dissolve miso paste in warm water, and then stir into soup mixture. Serve immediately.
from the NSM Nutrition Team recipe box
anti-inflammatory, dairy-free, gluten-free, vegan
*We recommend the Miso Master brand chickpea miso paste
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