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Prep Time: 5-10 minutes; Cooking Time: 10-15 minutes; Yield: 4-5 servings
4-5 cups spring water
1-2 inch strip of wakame, rinsed and soaked 5 minutes in 1 cup of water until softened
1-2 cups thinly sliced vegetables of your choice (see notes)
2-3 teaspoons barley miso
2 scallions, finely chopped
Chop soaked wakame.
Discard soaking water or use on houseplants for a boost of minerals.
Place water and wakame in a soup pot and bring to a boil.
Add root vegetables first and simmer gently for 5 minutes or until tender.
Add leafy vegetables and simmer for 2-3 minutes.
Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot.
Reduce heat to very low; do not boil or simmer miso broth.
Allow soup to cook 2-3 minutes.
Garnish with scallions and serve.
Any combination of vegetables can be used in miso soup. Here are some classic combinations:
onion-carrot-shiitake mushroom-kale: mildly sweet
onion-winter squash-cabbage: great in wintertime
leek-corn-broccoli: great in summertime
Add cooked grains at the start of making the soup. They will become nice and soft.
Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with vegetables for 20minutes.
Add cubed tofu toward the end.
Add bean sprouts toward the end.
Season with 1/2 teaspoon ginger juice for an interesting twist.
If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.
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