Basic miso soup

Basic miso soup

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

Miso is a pick-me-up soup I enjoy as a winter breakfast, or a light evening meal. This soup is based on a few sliced vegetables in water, enriched with digestive-strengthening miso. White miso is sweet and creamy, while darker miso varieties, such as brown rice and barley miso, are more concentrated, saltier and deeply strengthening. A cup of miso a day keeps depression at bay!

Ingredients

Quantity Ingredient
1/2 onion, finely sliced
6cm piece of wakame, immersed in water for 30 minutes, then sliced finely
3 dried shiitake mushrooms, soaked in 1 cup water for 10 minutes, stems removed and thinly sliced, (reserve the soaking water)
1/2 carrot, cut into fine matchsticks
1/2 daikon, thinly sliced into half moons
1 tablespoon barley miso
100g chinese cabbage or bok choy, sliced into 2 cm pieces
2 tablespoons finely sliced spring onions

Method

  1. Bring the onion, wakame, shiitake and soaking liquid and 4 cups water to the boil over high heat. Reduce the heat to medium, cover and simmer for 15 minutes. Add the carrot and daikon and simmer for a further 3 minutes. Reduce the heat to very low so that the water stops boiling.
  2. Put the miso in a bowl, pour in some broth and mix until the miso dissolves. Add the diluted miso to the pan with the cabbage or bok choy. Increase the heat and simmer, without boiling, for another 3 minutes. Ladle the soup into bowls, top with spring onion and serve warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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