- 1 cup millet, washed and drained
- 1 carrot, finely diced
- 1 medium onion, diced
- 1 parsnip, diced
- 2 dry shiitake mushrooms, soaked for
10 minutes and finely sliced
- ¼ cup wakame seaweed, dry, soaked and chopped in small pieces
- Spring water
- 4 Tbsp mugi miso
Put millet and onions in a soup pot, add 7 cups of spring water. Bring to a boil and simmer for 10 minutes. Add the rest of the sweet vegetable. Bring back to a boil and continue to simmer for 10 more minutes. Add the wakame. Cook for another 5 minutes.
On the side, dilute the miso with some of the hot broth from the soup. Pour into the simmering soup. Cook 1 minute, without letting it return to boil. Serve.