Vegetable and Miso Soup

Name: Vegetable and Miso Soup
Total time: 1800 s
Yield: 4-5 servings
Ingredients: 1 carrot; 1 stalk celery; 1 leaf kale or collard greens; 1 small onion or scallion; 1 tablespoon dried wakame or kombu seaweed; 1 small daikon radish (use dried if out of season); 1 handful shiitake mushrooms; 2 quarts water; 1 tablespoon miso

Janire @janire84

Euskal Herria

Perfect for warming up the stomach before lunch or dinner.

Janire @janire84

Euskal Herria

Perfect for warming up the stomach before lunch or dinner.

Saved

Ingredients

20-30 minutes

4-5 servings

1carrot
1 stalkcelery
1 leafkale or collard greens
1small onion or scallion
1 tablespoondried wakame or kombu seaweed
1small daikon radish (use dried if out of season)
1 handfulshiitake mushrooms
2 quartswater
1 tablespoonmiso

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Steps

20-30 minutes

1

Chop all the ingredients into very small pieces and cook them in a pot with the 2 quarts of water for 20 minutes.
2

Add the tablespoon of miso to a glass with a little water to dissolve it.
3

Remove the soup from the heat and add the water with the dissolved miso to the pot. It is recommended not to cook the miso to preserve all its properties.
4

Stir the soup with a ladle to mix in the miso well and serve hot.