Lemon-Ginger Miso Soup

Being sick was such a drag that it feels like it was ages ago, though in reality it's only been a few days. Janet posted this recipe right when I was feeling my worst, and it was quite tasty. The ginger still tastes pretty raw, but I guess from a medicinal standpoint, that's exactly what you want. And the sesame oil was a really nice touch to balance out the ginger and the lemon.

Lemon-Ginger Miso Soup

(via taste space)

Ingredients

3 TB miso (white preferred)

1.5 c water

2 tsp freshly grated ginger root

2 TB fresh lemon juice (half a lemon)

1.25 tsp low-sodium tamari or soy sauce

1/2 tsp toasted sesame oil

1.5 tsp sesame seeds, toasted

2 TB green onion, finely chopped

Instructions

1. In a small pot, mix together the miso with 1/4 cup of the water. Mix until well blended. Add the remainder of the water and then the ginger, lemon juice, tamari, and toasted sesame oil.
2. Heat soup until warm. Do not boil. This won’t take more than 5 minutes.
3. Once warm, sprinkle with green onions and toasted sesame seeds.
Serves 2.

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Steamed edamame with smoked sea salt, pickled ginger, and sushi rolls with marinated tofu, scallions, carrots, and other things I don't remember