Miso Soup with Cabbage, Seaweed and Pasta shells

Miso Soup with Cabbage, Seaweed, & Pasta Shells
Serves 2

Ingredients

about 3 tablespoons miso paste

1 1/2 – 2 cups water

about 1 cup steamed cabbage

about 1 cup cooked qinoa pasta shells

1/3 15 oz can cannelini beans

2 or 3 tablespoons dried wakame flakes

1/2 of a medium-thick slice of raw onion, chopped

Instructions

In a small pot, use a wisk to stir the miso and 1 cup of the water together. Keep tasting and adding water until the broth is a bit weak – the wakame will add flavor to it later. Add the rest of the ingredients to the broth – heat on low flame until just hot enough to eat & try not to boil the miso because that kills whatever's good about it. Since it's a small pot it will be pretty full but that's ok because i think it helps to not boil the miso.

There are a lot of variations to this soup – you can do it with other beans and qinoa or any other grain you like. Also you can do it with any vegetable. The only constants are i think the miso, the wakame flakes, and the onion :-) Just note, it doesn't store that well so better on the first day -- YUM!!! :-)