Miso Soup

Method

• Soak the Kombu and dried mushrooms in 6 cups of filtered water for 30 minutes.
• Remove the mushrooms, dice them (discarding the stem as it can be bitter tasting) and place back in the pot.
• Bring the stock to a boil then lower heat and simmer for 10 minutes (This stock is called DASHI in Japan and is the base for many noodle dishes, stews, sauces as well as soups.)
• Soak the wakame for 10 minutes and then cut into small pieces with kitchen scissors.
• Add the wakame and the soaking water to the pot, along with the vegetables and simmer for 20 minutes.
• Whisk miso with a little of the broth and then add to the soup and switch off the heat.
• Do not allow the miso to boil or it will destroy the enzymes.
• Serve hot with finely chopped spring onions to garnish.  You can add cubed tofu or soba noodles to make the soup more of a meal.

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