Basic Miso Soup
Serves 4
Start with any kind of homemade vegetable broth made from water and a few vegetables. A base broth can also be made with sea vegetables, such as kombu or wakame, or with shiitake mushrooms.
- 4–5 cups of water
- 1/2 onion, sliced thinly
- 1 cup chopped greens (bok choy, kale, collards), optional
- 1 medium sized carrot, sliced
- 2 teaspoons dark miso or 4 teaspoons light miso
Bring water to a boil in a medium-sized pot. Add onions and carrots, cover, and reduce heat to medium low. Simmer for 5 minutes. Reduce heat to low, dilute miso with ΒΌ cup of the broth and add back to the soup. Add greens and cook over low heat for another 2 minutes. Serve and garnish with chopped green onions of parsley.