This recipe is translated from Cookpad Taiwan. See original: 
味噌海帶芽湯
味噌海帶芽湯 
Cooking Instructions
- 1
Place the seaweed in a bowl, add cold water to soak and expand, then rinse lightly to remove impurities. Drain and set aside.
- 2
In a soup pot, bring an appropriate amount of water to a boil, then add the seaweed.
- 3
Add the miso (use a strainer to hold the miso, stirring with a spoon until dissolved).
- 4
Once the soup boils again, add some brown sugar to adjust the taste, and finally sprinkle with chopped green onions to finish.
Similar Recipes
-
Potato and Seaweed Miso Soup Potato and Seaweed Miso Soup
My husband loves potatoes!If you're in a rush, slice the potato thinly to reduce cooking time. Recipe by Match
-
Miso Soup with Dried Seaweeds Miso Soup with Dried Seaweeds
There wasn't any seaweeds in the market so I opted using the dried seaweeds I got from Taiwan as a substitute. It turned out pretty well! 👍🏻
-
Seaweed Soup Seaweed Soup
Seaweed soup is originally come from South Korea. This is a very special dish especially on birthday or when a woman giving birth this is the first dish that they have to eat so her body can recovery faster.
-
Miso Soup with Mozuku Seaweed and Myoga Ginger Miso Soup with Mozuku Seaweed and Myoga Ginger
This is a miso soup recipe which I came up with.Mind you don't over-boil the mozuku seaweed. Recipe by Yuuyuu0221 -
Miso Soup Miso Soup
【 youtu.be/GR2lbWdwES0 】Miso Soup, a traditional Japanese soup with seaweed, tofu, onion, miso and any other toppings of your choice. It actually comes from fermented soya beans and malt, used in Japanese cooking, usually accompanied with the majority of Japanese meal and rarely on its own. Enjoy some healthy soup with real dashi stock and no added flavoring-suitable for both children and adults.
-
Miso Soup with Nagaimo and Wakame Seaweed Miso Soup with Nagaimo and Wakame Seaweed
I bought one whole nagaimo, and this is one of the dishes I made in an attempt to use it all up.Be careful when peeling the nagaimo, since your hands could slide off due to its sliminess. The salt content of the miso depends on the brand, so adjust its amount to your taste. I used wakame seaweed, but green onions, myoga ginger, okra, snow peas, etc. makes it delicious as well so give it a try. Recipe by Kawakamisan -
Instant Seaweed Soup Instant Seaweed Soup
Introducing cuisines for breakfast.Easy to clean up after cooking! You can easily make it at your workplace.Toyohira Health Center, City of SapporoVolunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University
-
Miso soup Miso soup
Miso soup is a traditional Japanese soup which is made from miso, fish and seaweed broth and vegetables. People who eat miso soup every day have a 50% less risk of stomach cancer than people who don't as shown in an investigation by the National Cancer Center in Japan.) Miso soup also works for the prevention of stomach ulcers, ischemic heart disease and cirrhosis of the liver. Soy bean has a lof of essential amino acids, vitamins and minerals. You can put many vegetables in the soup to get even more vitamins. It's good for the skin and dieting.
More Recipes
https://cookpad.wasmer.app/us/recipes/17213632
