This is a very healthy and flavorful Japanese recipe. Miso paste adds its well-known flavor and an important ingredient is kelp – seaweed, which is healthier than just about anything. Not everyone likes seaweed though. I thought up this recipe that includes a whole bunch of extra vegetables and it’s so tasty that I have no trouble downing a whole bowl of it.
2 liters (4 pers.)
2 days in an airtight container in the fridge / 3 months in the freezer
5 sheets dried kombu (kelp)
2 liters water
6 tbsp shiro miso paste (bouillon)
3 green onions, thinly sliced
4 cloves garlic
½ yam (sweet potato)
1 ½ carrots
175 grams mushrooms
4 tsp organic soy sauce, optional
Soak the kombu in water for 10 minutes. Combine two liters of water and the shiro miso paste in a pot and slowly bring to a boil. In the meantime, finely chop the vegetables and add them to the pot. Press the garlic cloves into the pot. Remove the kombu from the water, slice it into small pieces and add to the soup. Simmer the soup for about 30 minutes on low heat. Serve in a nice soup bowl with a teaspoon of soy sauce if you wish. It’s ready to eat!
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