Hearty Miso Soup

Miso soup is a really simple dish, but if you follow the process properly, it can be much more delicious.

In this event We made this vegan broth and learned to add ingredients from different categories at the right timing to maximize the flavor.

The amount of miso should be adjusted as the salt level varies from product to product.

This one is Miyako miso .

For 3 small servings

Water 750ml

Shiitake 5g (optional)

Kombu kelp(dried) 7cm

A pinch of smoked paprika (optional)

Leafy green 100g

Root veggies 200g

Aromatic veggies 50g

Miso(Miyako miso) 60 to 75g

Diced tofu (soft-medium firm)100g

1tbsp brewer 's yeast

1tbsp chopped green onion

Step1

(In the fridge)

Soak dried shiitake mushrooms in water overnight.

Then put the kelp into the pot, turn on the stove.

Keep heating the water over low heat for about 20 minutes ,turn it off

before it comes to a boil.

Remove the kelp.

The broth is now ready

Step 2

Add chopped root veggies of your choice.

Here we have some chopped onion, celery and about 1tsp ginger.

Let it simmer for about 4minutes.

Step 3

Add some aromatic veggies of your choice.

Here we have chopped , potatoes, and some carrots.

Let it simmer for about 5minutes.

Step 4

Add some greens.

These are chopped Bok Choy.

Let it simmer for about 3minutes.

Optionally add 1tbsp of brewer's yeast to boost flavor and B vitamins.

If you are cooking something else ,you can pause miso soup here and wait till

everything else is ready.

Raise the temperature of the soup,just befor the step5.

Step5

Finally add your miso paste in the soup.

Stir it well.

You could use a tea strainer to dissolve miso paste , but this amount of miso will dissolve well without strainer. Add your tofu cubes too.

If the tofu is soft, add them lastly so that they don't fall apart.

After adding miso, serve promptly so that the flavors do not disappear.

That's it.

Serve in a bowl and top with green onions.

FAQ

What can I do with the removed Kombu kelp in the step 2?

I would like to discard it.

Komb kelp contains a significant amount of iodine.

（It is different from wakame.）

In Japanese food culture, Kombu is often re-cycled in other dish.

I don't recommend to eat it because it contains too much iodine.

The daily requirement of iodine is only 1/16th of a teaspoon of powdered kelp.

Can I soak dried kombu kelp in water overnight as well?

No.

Do not soak kelp in water for a long time, as it will become too slimy and smelly.

Can I make miso soup without using a kitchen scale ?

Yes, this is a quick recipe for 1 serving.

1cup water for 1 serving

1/2 cup any vegetables/tofu

1tbsp miso

A pinch of smoke paprika /brewer's yeast (Optional)