Miso Soup
Servings Prep Time
5 30min
Cook Time Passive Time
20min 10min
Servings Prep Time
5 30min
Cook Time Passive Time
20min 10min
Ingredients
  • 25grams Arame seawed
  • 5 dried shitake mushrooms
  • 1 big onion
  • 2 carrots
  • 4cm of fresh ginger
  • 25grams spinachor other greens
  • 5tbsp Mugi miso
  • sesame seeds
  • 1,2lt filtered water
  • 1tbsp sesame oil
Instructions
  1. Soak the seaweed and the shitake mushrooms in 200 ml of water for about 10 min.
  2. Peel the onion and cut it in juliane.
  3. Put a pot in medium fire and add the onion. After 2 min add the sesame oil.
  4. Wash very well the carrots and cut both tips (because I only use organic vegetables I cook them with the skin). Cut it also in juliane. Add it to the onion.
  5. Cut the shitake mushrooms in juliane and add it to the pot.
  6. Grate the ginger and squeeze the juice to the pot.
  7. Add the seaweed and 1,2lt of water to the pot (including the water of soaking both, shitake and seaweed). Cook for 15 min.
  8. Wash the spinach and add it to the soup. Cook it for 5 to 10 min more.
  9. Collect some water from the soup and put it in a bowl. Add the miso and mix it until it melts completely.
  10. Add the melted miso to the rest of the soup and turn the fire off.
  11. Serve the soup with fresh herbs and some sesame seeds on the top.
Recipe Notes

Because miso is a fermented product we should never let it boil, that’s why we add it only after the vegetables are cooked.

If you want to do a big miso soup and keep it in the fridge, I advise you to cook the vegetables and add the miso just when serving, to assure their properties are kept.