Based on Miso-Cup Recipes
Scrub and quarter potatoes. Scrub carrots. Peel onion and garlic. Clean and cut soup greens as necessary. Place all vegetables in water and cook for about one hour or until potatoes are tender. Remove pot from heat. Take one cup of broth an dissolve one envelope of Miso-Cup into it and set aside. When soup has cooled, remove and discard soup greens. Remove carrots, slice and set aside. Puree potatoes with remaining water and replace pureed mixture into soup pot. Add sliced carrots and miso mixture. Heat for a few minutes and serve.
I haven't made this yet.
There is no comment on pictures //
but pictures, on music but music, //
on poems but poetry //
if you do, you do //
if you don't, you don't //
and that's all there is to that //
-- William Carlos Williams
This page was last modified on 2011 December 20.