Miso Soup
Serves 3-4

The possibilities are endless,
but here are a few of my favorite combinations to try:

Variation 1:

Ingredients:

  • 1 dried Shiitake mushroom - soak 10 min. remove stem
    and slice thinly
  • 1 onion cut in half moons
  • 1 corn on the cob
  • 1/2 cup sliced savoy or other cabbage
  • 1/4 cup carrot diced small
  • 1 stalk celery cut lengthwise and sliced in thin
    diagonals
  • 1 tsp instant wakame sea vegetable
  • 3-4 tsp Mugi Miso
  • garnish: small bunch of parsley - washed, dried and
    chopped finely

Instructions:

  1. Cut the corn off the cob, careful not to cut it off too close to the cob.
  2. Bring 3-4 cups of water with corn cob, shiitake mushroom and soaking water to a boil on
    medium flame.
  3. When the water boils add the onion and simmer gently boil for 5 min.
  4. Remove the corn cob.
  5. Now add the rest of the vegetables one at a time leaving a little minute between each vegetable.
    First the carrot, cabbage, corn and wakame and finally the celery.
  6. Put your miso in a cup and dilute it with a little soup broth and add it to the pot.
  7. Gently simmer the miso for 2-3 min. and serve right away with parsley garnish.

 

Variation 2:

Ingredients:
  • 1 cup pumpkin (winter squash) cut in 2cm cubes
  • 1 cup cauliflower cut in about 2-3cm flowerets
  • small bunch string beans cut in bite size pieces
  • 1/2 cup leek - cut in half lengthwise, cleaned and sliced in 2cm wide diagonals
    (you can use the white and green part of the leek as long as it is not too tough)
  • 1 tsp instant wakame flakes
  • 3-4 tsp Mugi Miso
  • 1 spring onion - washed and chopped finely

Instructions:

  1. Bring 3-4 cups of water to boil.
  2. Add the pumpkin and let it simmer about 5 min. till slightly tender.
  3. Add the string beans and the cauliflower.
  4. After another few min. add the leek and the wakame.
  5. Dilute the miso in a little soup broth and gently simmer another 2-3 min.
  6. Serve ASAP with garnish of spring onion!