Miso Soup - Chef Olan Cox, Executive Chef, O'Brien's and Whittaker Woods Golf Community.

Certainly you've had the tasty and light miso soup often served in Japanese restaurants.  Here is a version from Chef Cox that has fresh and healthy ingredients.  For you calorie counters, this tasty soup counts right around zero.

Ingredients:

1 tbsp mellow brown rice miso (unpasteurized)
2 1/2 cups water 
1/4 cup thinly sliced carrot
1/4 cup sliced kale or watercress
1 green onion, sliced
2" strip of wakame seaweed 

Cut strip of wakame into small slices with scissors.  Bring water to a boil in a medium sauce pan, add wakame and carrot and simmer for about 15 minutes.  Add kale and cook for 5 minutes longer, then add green onion.  Turn of heat and dissolve miso into the soup by stirring it through a strainer.  Serves 4.