Miso Soup
Serves: 4
  • 4 ¼ cups of water
  • 1 (6-inch) piece kombu (dried kelp)
  • 1 cup dried bonito flakes (These are smoked, dried flakes of fish. Optional, but delicious)
  • ½ cup rehydrated wakame (soak according to package directions and chop, if necessary)
  • 4 Tablespoons organic and unpasteurized miso (I use white)
  • Shoyu or tamari to taste, if desired
  • Toppings, if desired: grated carrots, thinly sliced mushrooms, scallions, baby spinach, cubes of firm tofu, cooked shrimp or pork, soft-boiled egg, bean sprouts, seaweed
  1. Make the dashi (broth): In a medium saucepan over medium-high heat, bring the water and kombu to a boil. Remove the pan from heat and add the bonito flakes. Cover the pan and allow to steep for 5 minutes.
  2. Strain stock through a fine mesh sieve or a cheesecloth-lined colander into a large bowl or another saucepan. If you are not using the stock immediately, allow to cool uncovered and then refrigerate it, covered for up to a week.
  3. Transfer all but ½ cup of stock back to the original saucepan and heat until hot.
  4. Whisk miso into the reserved ½ cup of stock until smooth. If you think you will consume all of the soup now, stir all of the miso mixture to the heated stock and serve immediately. Otherwise, add a spoonful of the miso mixture to each individual bowl and ladle hot stock on top. Add desired toppings.
Miso is a live food.  In order to preserve its beneficial enzymes, do not boil it.
Recipe by Pamela Salzman at https://pamelasalzman.com/miso-soup-bar-jenni-kayne-ripplustan-com/