This is a nice recipe by Aveline Kushi
Miso soup with brown rice and scallions
1 3- inch piece dried wakame
2 Cups sliced scallions and scallion roots
1 Quart spring water
2 Cups cooked brown rice
11/4 to 11/2 Tablespoons miso
1 Scallion, sliced for garnish
Rince off the wakame quickly and soak it until it is soft. Remove the wakame from the soaking water and cut it into 1/2- inch pieces. Put the 2 cups of scallions and the wakame in a pot and add water to cover. Bring to a rapid boil. Add the rice and remaining water. Cover the pot and simmer gently for 10 minutes. Put the miso in a bowl and add 1/4 cup of the broth from the pot and puree. Add the puree to soup and simmer for a few minutes. Garnish with the sliced scallions and serve.
-This is a great recipe to use leftover rice or other grains. I had some nice cooked quinoa and so I used that instead of the brown rice. Came out great!
How much miso?