“Miso soup” has been a quite common food in Canada through an introduction of Japanese restaurants. In Japan, miso soup is a daily food which most of people eat at least once a day (it used to be once per meal!). Miso soup has now recognized its health benefit especially as a protection from radiation damage. In fact after the nuclear bomb in Nagasaki, one of the doctor based at a hospital recorded miso soup was very helpful in recovery due to a wide of nutrients which was in a easily assimilated form, also the good bacteria from the fermentation, and seaweed particularly the kelp which is high in minerals and helped remove radioactive metals such as strontium and iodine.
Unfortunately the most of restaurant miso soup uses MSG as a “instant” soup stock. Fortunately miso soup is REALLY easy to make at home! Typical soup stock uses fish as a part, but in this recipe I will introduce vegan ingredients which would be easier to get in Canada.
Miso Soup (for 2)
- 1 1/2 cup Filtered water
- 10 cm x 10 cm square size of Kelp (kombu) (wipe with a dry cloth, do not wash it!)
- 2 Sun-dried Shiitake mushroom
- Miso 2-3 table spoon
- Seasonal vegetables, tofu, wakame, green onion etc your favorite combo.
- In a medium size pot, put water and soak kelp and mushroom in room temperature at least for 30 min.
- Place a pot on a high heat, bring the water to boil. When the water reach to boil, take kelp out and bring the heat down to simmer.
- Add any hard vegetables (root vegetables etc) and cook them until tender. Add any leafy vegetables, tofu at this point, cook for a minute, and turn off the heat.
- In a small soup dish, mix miso with some of hot soup to melt miso, then put this into the pot with the rest of soup
- Serve in a soup dish, add fresh green onion or any other fresh herbs for taste.