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Miso shiru

Source: Professional Cooking, 7th ed.

Ingredients

• 500 mL water
• 10 g Hondashi
• 15 mL miso paste (1 tbsp)
• handful of wakame seaweed
• veggies of choice, such as carrots, daikon radish, or napa cabbage
• soft tofu, cubed
• green onion, sliced thin

Procedure

1. Mix the Hondashi in the water and bring to a boil.
2. Add veggies and cook them (carrots: 10-15 minutes, daikon: 5 minutes, napa cabbage: 3 minutes)
3. Add the wakame and boil for 2 minutes (add it before the veggies finish cooking)
4. Add the tofu and cook for 1 minute
5. Remove from heat and separate a small amount of soup to mix the miso in. Return to the soup.
6. Add the green onion.