Miso soup
Miso soup
Miso is a fermented soybean paste with a rather strong flavor. When mixed with water, miso creates a broth that is both exotic and comforting. Photo and recipe by chef Caroline McCann from the Zeste website .
- 4 cups of hot water
- ¼ cup dried black mushrooms (or other mushrooms to taste)
- ⅓ Royal Kombu leaf An Ocean of Flavors
- ½ carrot (grated or julienned)
- 1 leek (julienned)
- 1½ tbsp Wakame or sea lettuce flakes An Ocean of Flavors
- 1 tbsp miso
- 1/3 cup semi-firm tofu (diced)
- 1 green onion (chopped)
In a saucepan, immerse the mushrooms and kombu in very hot water. Cover and let soak for 10 minutes.
Heat the saucepan over high heat and bring to a boil. Add the chopped carrots and leeks.
Remove the pan from the heat and add the wakame and miso. Stir well until the miso dissolves, then add the tofu cubes and green onions. Serve immediately.
