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Traditional miso soup

Traditional miso soup
Course: Various soups and stews

Cuisine: Japanese

Dietary: Various vegetarian

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Traditional miso soup ingredients

  • 6 c water
  • 1 Strip EDEN Kombu
  • 1 small Onions, sliced
  • -- in very thin half moons
  • 1 med Carrots
  • -cut into thin matchsticks
  • 3 Stalks bok choy
  • -- cut into medium pieces
  • -- (use green tops only)
  • 1 T EDEN Instant Wakame Flakes
  • 2483527⁄624973141 Block fresh tofu
  • -- cut into small cubes
  • 3 T EDEN Barley Miso, OR...
  • -OR- half EDEN Barley Miso
  • -and half EDEN Shiro Miso)
  • 4 Scallions, chopped

Cooking Traditional miso soup

1. Prepare dashi: combine water and kombu, bring to a boil.
2. Turn off heat.
3. Let sit for 5-10 minutes, strain soup broth and discard kombu.
4. Add onion and carrots to broth, simmer 5 minutes.
5. Add wakame flakes and greens, simmer 1-2 minutes and then turn off heat.
6. Dilute miso in ½ cup soup broth, add to soup.
7. Add tofu.
8. Garnishi with scallions and serve.
9. Combinations for miso soup are endless.
10. Just remember, for best results use three vegetables in small amounts and only cook them slightly.
11. Pay attention to colors as well as complementary flavors.
12. Do not boil after miso has been added.
13. Prep time: 15 minutes cooking time: 10 minutes yield: 5-6 servings.


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