| Ingredients | |||
| Amount | Item | ||
| 1 | ea | Carrots, peeled and diced | |
| 1 | oz | Garlic – chopped | |
| 1 | ea | Shallot – diced | |
| 1 | Tbsp | Ginger | |
| 1 | lb | Miso Paste – White | |
| 4 | oz | Mirn | |
| 4 | oz | Soy Sauce | |
| 6 | oz | Edamame | |
| 1 | sheet | Nori | |
| 1 | Tbsp | Sambal | |
| 2 | Tbsp | Sesame Oil | |
| 1 | gal | Water | |
Procedures:
| 1 | Put the water, miso, garlic, ginger and soy in a large pot over medium heat | |||||
| 2 | Whip till the miso has completely dissolved | |||||
| 3 | Add the ginger, carrots, shallots, sambal & edamame | |||||
| 4 | Toast the nori for 1 min. at 300 degrees | |||||
| 5 | Chiffonade the nori | |||||
| 6 | When the soup has come to a boil it is ready to serve | |||||
| 7 | Garnish the miso soup with the toasted nori | |||||
*Contains capsasan, gluten, garlic, and soy