Miso Soup With Mixed Seasonal Vegetables Recipe Recipe

Name: Miso Soup With Mixed Seasonal Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water; 3 1/2 cups (830ml) cold water; 1/2 ounce; (dried bonito shavings) (14g; about 2 1/2 cups); 1 tablespoon plus 1 teaspoon (22g) shiro (white) or other mild miso (see note); 1 tablespoon plus 1 teaspoon (22g) aka (red) or other dark miso (see note); 1/2 of one watermelon radish or 1 whole small radish, cut lengthwise into wedges, then sliced crosswise very thinly; 2 large bok choy stalks (with leaves), 3 Swiss chard stems (without leaves), or 4 kale stems (1 1/2 ounces; 50g), sliced very thinly; 12 pea shoots, thick stems picked; Yuzu, lemon, or lime juice (optional)

Servings: persons

1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water
3 1/2 cups (830ml) cold water
1/2 ounce
(dried bonito shavings) (14g; about 2 1/2 cups)
1 tablespoon plus 1 teaspoon (22g) shiro (white) or other mild miso (see note)
1 tablespoon plus 1 teaspoon (22g) aka (red) or other dark miso (see note)
1/2 of one watermelon radish or 1 whole small radish, cut lengthwise into wedges, then sliced crosswise very thinly
2 large bok choy stalks (with leaves), 3 Swiss chard stems (without leaves), or 4 kale stems (1 1/2 ounces; 50g), sliced very thinly
12 pea shoots, thick stems picked
Yuzu, lemon, or lime juice (optional)

1
In a medium saucepan, combine kombu with cold water and cook for 8 minutes over medium heat; lower heat to prevent it from exceeding a bare simmer. Remove kombu with tongs and discard or reserve for another use. (Kombu can be sliced thinly and tossed into a salad.)
2
Add katsuobushi to water and bring to a rolling boil for 2 minutes. Remove from heat, cover, and let dashi stand 10 minutes.
3
Strain dashi through a fine-mesh strainer set over a heatproof bowl; discard katsuobushi. Transfer dashi to a clean saucepan. In a small bowl, whisk both misos with just enough dashi to form a thin paste. Stir miso paste into dashi until incorporated.
4
Ladle dashi into warmed bowls, garnishing with radish, greens or stems, and pea shoots. Add a few drops of citrus juice to each bowl, if desired. Serve right away.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water, 3 1/2 cups (830ml) cold water, 1/2 ounce, (dried bonito shavings) (14g; about 2 1/2 cups), and more.

Yes, Miso Soup With Mixed Seasonal Vegetables Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso Soup With Mixed Seasonal Vegetables Recipe

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