Miso Vegetable Soup
8 cups filtered water
3 dried shiitake mushrooms (or other dried mushrooms)
1 large strip dried kombu or kelp
2 teaspoons unrefined sesame oil or other neutral oil like avocado oil
1 onion thinly sliced
3 cups sliced vegetables (such as asparagus, carrots, snap peas)
6 cups greens (try a mixture of bok choy, dandelion greens, pea shoots, kale)
6 to 8 tablespoons unpasteurized miso, white or yellow
1 cup frozen peas
2 to 3 tablespoons grated peeled fresh ginger, squeezed, optional
Thinly sliced scallions or chive flowers to garnish
To make the dashi or broth, combine water, shiitake mushrooms, and kombu to a large pot and bring to a gentle boil over high heat. Cover pot, reduce heat to low and gently simmer for 30 to 60 minutes. Remove the kombu and dried mushrooms. Keep the dashi on low heat.
Warm oil in a skillet over medium heat and add the onions. Sauté for 5 to 8 minutes or until golden. Transfer to dashi along with 3 cups of vegetables and cook for about 2-3 minutes. When vegetables are tender add the greens and cook for 1-2 minutes more. Remove 1 cup of broth and pour it into a small bowl along with miso. Stir until the miso is dissolved. Stir the miso paste back into the soup and taste. The soup should taste salty with a little sweetness. If it’s watery add more miso by dissolving it in a little more broth. Add peas and remove from heat. Stir in any ginger juice, if using. Serve topped with scallions or chive blossoms.
Reheat leftover soup gently, making sure not to boil the miso as it will destroy the delicate and beneficial enzymes.