This is a nutrient rich soup because shiitake mushrooms support immune function. Also, miso is full of enzymes with fermenting bacteria along with vitamins and minerals. It is a stable dish in Japanese cuisine. An easy to prepare soup, this should be eaten regularly for health & wellness.
6 cups water
3 vegetable or chicken broth “cubes”
6 inch piece of kombu (dried seaweed)
1/2 cup miso paste (barley, rice or soy – your choice)
1 Tbsp. toasted sesame oil
1 cup thinly sliced shiitake mushrooms
1 carrot thinly sliced
2 green onions – sliced thinly
1/4 cups chopped cilantro
Bring water, broth cubes and kombu to a boil. Cook for 10 minutes covered. Remove the kombu and slice it thinly. In a fry pan heat oil on medium heat and sauté the shiitake and carrots for 2-3 min. Add shiitake and carrots to broth. Add in the sliced kombu.
Cook the soup with a lowered heat for 5 min. Turn off heat and then add miso paste. (do not cook miso – it destroys all the enzymes & bacteria).
Add onions and cilantro to soup as it is served.
Makes 5 servings.
This is adapted from a New Seasons Market recipe.