Prep Time: 2 mins
Total Time: 32 mins
About This Recipe
“Here is a basic recipe, which can be used by itself or added to. Note that once the miso is stirred into water, it should not be boiled, otherwise its beneficial enzymes will be destroyed.”
2sliceskombu seaweed( sea vegetable, each 3 X 5-inch)
2 -4tablespoonsmiso, to taste
Add one (or more) of the following
cooked chinese noodles
finely chopped scallion
grated fresh daikon radishes orturnip
crisp cucumber, seeded and grated
Combine the water and kombu in a soup pot and bring to a simmer.
Remove the kombu.
Add in your desired additions.
Dissolve the desired amount of miso in just enough warm water to make pourable.
Stir into the broth and remove from the heat.
Serve at once.
“I made this with the lower amount of miso, and it was quite weak, which is why we rated it three stars. I would recommend trying the higher amount. It was fun to make miso soup from scratch.”