Miso Vegetable Soup
This warming and vegetable soup was created by Peter Berley and originally published in Fine Cooking magazine using carrots, sweet potatoes and kale, but we find you can use a wide variety of vegetables and greens. It is as hearty as beef-based vegetable soups but is entirely vegetarian. Packed with iodine from its base of Dashi, a seaweed-based stock, it is an excellent health booster for the winter months. Try adding noodles or brown rice for a full-on meal.
*1 6×1-inch strip kombu (dried kelp)
*6 cups water
2 tbs. extra-virgin olive oil
1 cup leeks, white and light-green parts only, sliced thin
1 tbs. finely chopped fresh ginger
2 tsp. finely chopped garlic
2-3 cups root vegetables, peeled and cut into chunks
2-3 cups coarsely chopped winter green, such as kale or arugula
1/2 cup red miso
* you can use any store-bought seaweed stock to save time
In a medium-sized pot over medium heat, add kombu to water, bring to a boil, and simmer for 1 minute. Remove the kombu and discard. Set aside. In a medium saucepan, sautee the leeks in the oil until softened, then add the ginger and garlic and cook for 1 or two more minutes, then add the root vegetables and cook until slightly softened. Add the stock and bring to a boil, then add the greens and simmer until all vegetables are tender.
In a small bowl, add a little bit of the dashi from the pot to the miso and stir until dissolved. Add this to the soup and simmer for 1 minute.