Wash the beetroot and cover with water.
Bring to boil and then simmer for 20 minutes.
Set the beetroot aside and keep the water.
Into the water add the seaweed, peas, garlic and ginger.
Simmer for 5 minutes and remove from heat.
Slice some of the beetroot into the pan.
Stir in the Miso and serve.
- 4 medium sized beetroot
- water from cooked beetroot
- 1 tbsp Wakame seaweed
- 1 tsp garlic
- 1 tsp singer
- 1 tbsp dried peas
- 1 tbsp Genmai Aka Miso