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Miso Soup
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Description
This traditional Miso Soup is full of flavor and health supportive ingredients. Delish and satisfying, this soup will hit the spot every time. It is one of my personal favorites and I make it every week.
Ingredients
- 2 Tablespoons Toasted Sesame Oil
- 1 whole Medium White Onion, Saute Slice
- 1 Carrot, Matchstick
- 2 Ribs Celery, Sliced Thinly On Bias
- 20 Shiitake Mushrooms, Thinly Sliced
- 6 cloves Garlic, Thinly Sliced
- 1 piece Kombu
- 1 teaspoon Sea Salt
- ¼ cups Wakame, Soaked
- ¼ cups Arame, Soaked
- 1 Tablespoon Fresh Ginger Juice, Or More To Taste
- 2 quarts Water
- 1 Tablespoon Lemon Juice Or Brown Rice Vinegar, Or More To Taste
- 1 cup Mellow White Miso, Or More To Taste
- 2 Scallions, Thinly Sliced
- 1 strip Nori Sheets
Preparation
Heat oil in a 3-quart pot. Add onions, carrots, celery, shiitakes, garlic, kombu and salt. Sweat covered for approximately 10 minutes on low heat.
Add wakame and arame. Continue to sweat covered for another 10 minutes. While soup is cooking, peel ginger with the back of a spoon. Grate into shreds and then using cheese cloth squeeze the juice out of the ginger and set it aside.
Add water, bring to a boil. Reduce heat to low and simmer uncovered for another 10–15 minutes. Turn off heat. Let broth stand for 5–10 minutes. Add ginger and lemon juice.
Temper miso in bowl by mixing with 2 cups of broth. Add tempered miso back into the soup pot. Serve, garnished with scallions and nori.
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