I often cook this Miso Soup to use up bits and pieces of Vegetables that are getting old. I recommend to use a variety of ingredients, and the more varieties the better. And I always add Potato, that is my favourite ingredient for Miso Soup.
Makes
2 Servings
Ingredients
2 cups Soup Stock of your choice *I used 2 cups Water and 1/2 teaspoon Dashi Powder
2 to 3 cupfuls Vegetables and Meat *thinly sliced OR cut into small bite-size pieces
*Note: Today I used Carrot, Cabbage, Potato, Shiitake Mushrooms, Bok Choy, Spring Onion and Pork.
1 to 2 tablespoons Miso *Today I used 1 & 1/2 tablespoons of White Miso
Finely chopped Spring Onion
Other Suggestions
Onion, Daikon, Spinach, Okra, Shimeji, Enoki, Chicken, Tofu, Fried Tofu, Leek, Seafood, Wombok, Green Beans, Snow Peas, Bamboo Shoot, Pumpkin, Eggplant, Wakame, etc.
Method
- Heat Stock and Vegetables in a saucepan, bring to the boil, add Meat if you add any, and cook until everything is cooked. *Note: Some Vegetables can be cooked very quickly. Add the Vegetables accordingly. e.g. Carrot first, Potato next, then leafy Veggies.
- Add Miso and remove the soup from heat just before it starts to boil again. Add some finely chopped Spring Onion.
Leave a Reply