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kombu vs. wakame in miso soup

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kombu vs. wakame in miso soup

jan | Aug 27, 2006 08:32 PM

I'm going to make miso soup for the first time and all the different threads just confused the heck out of me. What kind of miso ( bought red), what kind of tofu (i bought medium firm) etc. My question is: can the kombu be shredded and served in the soup, or do i need to add wakame instead?

Thanks!

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