Miso Soup Recipe

by Christopher Garbrecht, Takeo (16 July, 2004) in lifestyle > dining

Ingredients

• Miso paste
• Carrots, onions, leek, potatoes, konnyaku (a rubbery root), seaweed, pork, etc.
• Water

Directions

Put about three or four cups of water in a pan and boil. Add the vegetables and boil until soft. Important: Reduce to low heat so that the water has stopped boiling before adding the miso or else you will lose the nutrition of the soybean (miso) paste. I generally add about two tablespoons, but it’s up to you. I put the miso in a strainer and place it in the hot water, letting the water mix with the paste (if you add the miso paste without a strainer, it tends to create lumps and small debris floating in the broth). Stir.