Recipe by KalaLea K
Serves 2-3 miso eating mammals
Per wikipedia: Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans creating a thick paste used for sauces and spreads, soups, pickling vegetables or meats. Miso soup is a Japanese staple; it’s also very high in protein, rich in vitamins and minerals. For this recipe, feel free to add any vegetables you have at home, I simply used what I had in the fridge. The most important thing to remember is NOT to boil miso — even when re-heating. Super quick soup!
2 tsp of miso (i used barley miso – look in the refrigerated section)
1 bunch of scallions chopped
1 watermelon radish sliced in rings
seasoned tofu or meat (optional)
6 cups water
PREP it UP!
Time to Cook!
1. Bring six cups of water in medium to large pot to a boil (cover the pot for a quicker boil)
2. Wait 5 minutes then add the carrots and radishes to the pot
3. Turn the heat off when the water comes to a boil
4. Add the radishes, scallions and tofu or meat, stir and let sit for 2 minutes
5. Add the 2 tsp of miso (boiling miso changes its properties) and stir gently. No need to add salt or spices.
Serve with your favorite grain (such as quinoa, barley or rice), and broccoli, cauliflower, or bok choy. As mentioned, miso can be used to prepare a glaze, dressings, butter, or any number of sauces. Soon, I’ll prepare a fish dish with a miso glaze. Until then, BE HAPPY!
Read this great article by Betsy Block titled, Mastering Miso’s Mysteries.