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Title: Traditional Miso Soup
Categories: Soup Vegan
Yield: 6 Servings
| DASHI | ||
| 6 | c | Water |
| 1 | Strip EDEN Kombu | |
| 1/4 | c | EDEN Bonito Flakes (may be doubled) |
| 1 | sm | Onion; sliced in very thin half moons |
| 1 | Carrot cut into thin matchsticks | |
| 1/2 | c | Bok choy - (cut into medium pieces) - (use green tops only) |
| 1 | tb | EDEN Instant Wakame Flakes |
| 1/4 | Block fresh tofu - cut into small cubes | |
| 3 | tb | EDEN Barley Miso; OR... OR- half EDEN Barley Miso and EDEN |
| 4 | Scallions, chopped | |
Prepare Dashi: Combine water and kombu, bring to a boil. Turn off heat. Add bonito flakes, stir and cover. Let sit for 5-10 minutes, strain soup broth and discard bonito and kombu. Add onion and carrots to broth, simmer 5 minutes. Add wakame flakes and greens, simmer 1-2 minutes and then turn off heat. Dilute Miso in 1/2 cup soup broth, add to soup. Add tofu. Garnish with scallions and serve.
Combinations for miso soup are endless. Just remember, for best results use three vegetables in small amounts and only cook them slightly. Pay attention to colors as well as complementary flavors.
NOTE: When using EDEN Misos in any recipe, do not boil after Miso has been added. The beneficial enzymes are destroyed by heating.