Vegetable Miso Soup

vegetable miso soupIngredients

  • 1 carrot, sliced matchstick style
  • 1 medium onion, diced
  • 1 cup, or a little less, daikon, sliced thinly
  • ½ cup parsnip shavings
  • 1 cup Brussels sprouts thinly sliced)
  • ¼ cup soaked, diced wakame seaweed
  • 10 cups spring water
  • 3 Tbsps barley miso, or to taste if you prefer a little more

 

Preparation

Put water and first four ingredients in pot and bring to a boil. Lower heat and simmer for 15 minutes. Add Brussels sprouts and wakame and bring back to a boil for 5 minutes. Reduce heat as low as possible and add diluted (with a little of the broth) miso. Cook the miso soup for 3 minutes and serve.