Miso Soup - Basic

Miso soup can be as simple or complex as you would like. In general we use miso to bring umami and harmony to pretty much any soup we make. No matter the soup we always start with some type of stock but some people go without. Do what feels right to you. A traditional stock would have been made from a combination of Kombu and Katsuoboshi but we will keep this recipe easy and vegan for all to enjoy. Please consider this a template to start with, not a recipe set in stone. The most important thing to remember here is to avoid cooking your miso. Use it at the end once the soup is complete to preserve both the flavors and the potential health benefits.

Ingredients: Kombu for stock (any stock will do), Daikon Radish, Scallions, Dried Wakame (or other hardy green, such as kale)

Technique: Start with some type of stock. We like to use Kombu for this. To make Kombu stock start by soaking a 6 inch piece of Kombu in 1 liter of water for 24 hours in the refrigerator or overnight on the counter. This Kombu may be used more than once for stock but the first one is definitely the best. Alternatively if time is short you may heat Kombu in water at low temp on the stove, removing the seaweed before the water begins to boil.

Once we have our stock, bring it to a boil and add the daikon radish cut into cubes. Reduce heat and allow to simmer until daikon has softened. Once softened add about a 1/4 cup of dried wakame or a handful of chopped greens. Bring to a boil, add thinly sliced scallions, cover pot and remove from heat. Reserve about a cup of broth and mix with about 2-3 tablespoons of miso. Return to soup and cover until ready to serve.

***This is a basic recipe that we enjoy here at home. It can be easily modified or adjusted to meet your own tastes and ingredients. For exact process and amounts refer to the webiverse where you may find a plethora of recipes intended to be followed exactly.***