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Categories:Viewed: 61 - Published at: 6 years ago
Ingredients
- 1 recipe Basic Vegetable Stock (see below), or one 32-ounce carton low-sodium vegetable broth plus 2 cups water
- 2 strips kombu, each about 3 by 5 inches
- 2 to 4 tablespoons miso, any variety, to taste
- 7 cups water
- 1 large onion, chopped
- 2 to 3 cloves garlic, minced
- 1 large carrot, sliced
- 2 large celery stalks, sliced
- 1 medium potato, scrubbed and diced
- 1 cup coarsely shredded green cabbage
- 2 teaspoons salt-free seasoning (see notes)
Method
- For the Vegetable Stock:
- Place all the ingredients in a large soup pot.
- Bring to a simmer, then cover and simmer gently over low heat for 40 to 45 minutes, or until the vegetables are quite tender.
- Strain the stock through a fine mesh strainer.
- Discard the solids or puree them and add to soup for a thicker consistency.
- Combine the stock and kombu in a 2-quart saucepan or small soup pot.
- Bring to a simmer.
- Dissolve the desired amount of miso in just enough warm water to make it pourable.
- Stir into the broth and remove from the heat.
- Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving.
- Variations:
- Embellish miso broth with any of the following;
- Diced tofu
- Cooked Asian noodles
- Finely chopped scallions
- Grated fresh daikon radish or white turnip
- Crisp cucumber, seeded and grated
