Miso soup is a tradition in Japan. It gets its name from having miso paste, which is a mixture of fermented soybeans and grains. It adds tasty flavor to this healthy soup! If you don’t want to buy pre-made vegetable stock at the store, try this stock recipe.
- About 5 cups
- Oil, to coat
- ½ cup onions, small dice
- ½ cup carrots, julienne
- ½ cup shiitake mushrooms, sliced
- 1 tablespoon garlic, puree
- 1 kombu, 3”x 2” pc
- 4 cups stock
- 2 tablespoons wakame, soaked, rinsed, chopped
- ¼ cup miso paste, in separate dish
- salt and pepper, to taste
- Coat a medium pot over medium heat with oil.
- Add onions, carrots, sauté 2 minutes.
- Add in mushrooms, garlic, and kombu, sauté 2-3 minutes more.
- Add in stock and wakame, simmer until vegetables are tender, about 12-15 minutes.
- Ladle one scoop of broth into the miso, stir until combined.
- Reduce heat to low and slowly add in miso. Simmer for 2-5 minutes.
- Season with salt and pepper