- 1 tsp. red miso paste
- ¼ cup + 4 cups purified water
- ¼ tsp. wakame, cut into small pieces
- 1 bunch dandelion greens, washed thoroughly and chopped
- ½ tsp. toasted sesame seeds
Dissolve miso paste in ¼ cup room-temperature purified water. Set aside. Place remaining water and wakame into medium saucepan. Bring to boil. Reduce heat to medium-low; cook 2 minutes. Add dandelion greens; cook 1 minute. Turn off heat. Add dissolved miso. Sprinkle with toasted sesame seeds. Serves 4.
Tips: Wakame is a subtly sweet kelp that will keep for approximately 10 years if stored well. The best method for storing wakame is in a glass jar. Look for miso paste from miso that is 18 months or older. Aged miso contains higher levels of protein, as well as amino acids, B12 and Lactobacilli.