Miso Vegetable Soup
- 1/4 cup wakame or arame seaweed, optional
- 2 tablespoons unrefined sesame or light vegetable oil
- 1 tablespoon toasted sesame oil
- 1/4 cup minced shallots
- 1 tablespoon minced garlic
- 1 tablespoon grated gingerroot
- 1/3 cup very thinly sliced or matchstick-cut carrots
- 1/3 cup diagonally sliced celery
- 1/3 cup sliced snow peas
- 2 teaspoons dashi, omit for vegan version
- 1 teaspoon shiitake mushroom powder, optional
- 4 cups vegetable stock or water, divided
- 1/2 pound tofu, cut into 1/2-inch cubes, optional
- 1/3 to 1/2 cup miso
- 1/3 cup thinly sliced green onion, rings separated
- 1/4 cup chopped cilantro
Instructions:
Miso is made in many different styles and the darker the color, the saltier the taste—a trademark of this versatile and nutritious food. Most miso comes in either a red, brown, or white paste, and I
encourage you to explore them all. Begin with a mellow white, barley, or red miso and be sure to try one of the more unique variations.
This recipe is a vegetarian version of a classic simple soup that has been a staple of the Japanese for centuries, and is still an integral part of their diet today
- Place seaweed in small bowl and cover with warm water to rehydrate for at least 10 minutes.
- Heat the oils in a large soup pot; add the shallots, and sauté until translucent. Add the garlic, gingerroot, carrots, and celery and any other firm seasonal vegetable (see list below), and cook for 2 to 3 minutes Add the snow peas and more delicate seasonal vegetables , stir in the dashi and mushroom powder, if using, and cook for 2 to 3 minutes to deepen the flavors.
- Deglaze the bottom of the pot by adding the stock in small increments, reserving 1 cup. Add the seaweed, with soaking water, and the tofu to the soup pot, cover, and heat. With a small whisk or a fork, blend the miso into the reserved cup of stock until smooth.
- When the soup is just about to boil, remove from heat and stir in the miso mixture. Ladle the soup into warm bowls and garnish with green onions and cilantro.
- Note: If you reheat this soup, remember not to boil it so the healthy enzymes in the miso remain intact.