Miso Soup

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.

Yields:

• About 5 cups

Ingredients:

• 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

Instructions:

1. Coat a medium pot over medium heat with oil.
2. Add onions, carrots, sauté 2 minutes.
3. Add in mushrooms, garlic, and kombu, sauté 2-3 minutes more.
4. Add in stock and wakame, simmer until vegetables are tender, about 12-15 minutes.
5. Ladle one scoop of broth into the miso, stir until combined.
6. Reduce heat to low and slowly add in miso. Simmer for 2-5 minutes.
7. Season with salt and pepper