A TRUE, NOURISHING MISO SOUP- vegan/gluten free
Made with a simple, but classic Dashi stock, this provides a rich source of minerals, amino acids and extra healing power. You will note a couple of sea vegetables in this recipe - try to source these from reputable brands (Sprial, Maine Coast Sea Vegetables, Power Foods are good brands) rather than general Asian food stores, as you know they come from cleaner waters.
MAKING THE DASHI:
5 - 7 cups water
1 strip kombu approx 7 - 10 cm
3 -5 slices ginger (cut thin)
3 - 5 dry shitake mushrooms
1 - 2 leaves wakame sea vegetable
2 - 3 tablespoons brown rice (genmai) miso, unpasteurised
1/2 cup approx spring onions cut into thin diagonals
Coriander to garnish
Place water, kombu, ginger and shitake mushrooms in a good size pot and cover. Simmer over a gentle heat for approx 20 minutes. Add the wakame and continue to simmer over a low heat for approx 5 - 10 minutes. You could also add some simple vegetables at this stage to enrich the soup and make it heartier. Just make sure you slice them thinly, and only just cook them through, before you add the miso.
Remove kombu and ginger and discard. Remove shitake mushrooms and slice, discarding the woody stems. Gently remove the wakame and slice into smaller portions. Return the shitake mushrooms and wakame to the pot. Add miso and stir a little to combine. Add as much miso to your liking. To serve, top with spring onion and coriander.