Miso Soup with Carrot and Celery Salad

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This variation of miso soup and carrot/celery/cabbage salad is a satisfying, protein rich, meal. Have it for lunch or dinner.

Ingredients

For the Miso Soup:

1/4 cup Arame seaweed plus 1 cup water

4 cups water

1 clove garlic, pressed

2 T fresh ginger, cut in chunks and put into a tea ball

3 oz soba noodles

1/2 cup firm tofu, cut in 1/2-inch cubes

1/3 cup miso

1-2 scallions, cut in 1/4 inch pieces

For the Carrot and Celery Salad:

1 1/2 cups celery, chopped

2-3 carrots, shredded (1 1/2 cups)

1 1/2 cups Chinese or Napa cabbage, shredded

1-2 T raspberry vinaigrette

1-2 T cilantro leaves for garnish

Preparation

For the Miso Soup:

Cover Arame with water and set aside.

Bring the water, garlic and ginger (in tea ball) to a boil. Add the soba noodles, lower heat and simmer for 4 minutes. Remove ginger. Add the tofu and drained seaweed. In a separate bowl, add 1/2 cup of the liquid from the pot to the miso and stir until dissolved. Add the miso mixture to the soup. Warm the soup (but don’t boil) until heated throughout. Cover and turn off the heat. Garnish with chopped scallion.

For the Salad:
Take the whole stalk of celery and start chopping until you have 1 1/2 cups (about 4 inches). Do the same with the cabbage. Shred the carrots. Mix the vegetables and dress with a light dressing such as Raspberry vinaigrette. Garnish with cilantro.

Recipe by
Karna Knapp