Basic miso soup

By: Tony Chiodo
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

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.
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

Basic miso soup

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