Miso Soup With Vegetables
I love making miso soup because it can be done in a jiffy. Apart from the commonly served tofu and seaweed version, a few additions of what you have in your fridge can make it a lot more tasty and wholesome. There are so many ingredients you can add to miso soup - salmon, clam meat, little cubes of chicken thigh marinated with sake and a little salt, carrots, daikon (radish), mushrooms, tofu just to name a few. 2 weeks ago, I learnt a very interesting combination of pork belly, carrots, burdock root, yam and konjac at a Japanese cooking class. It was certainly OIISHII! This recipe is very versatile, you can try different combinations of meat and vegetables. Or go meatless, like this! :) Miso Soup with Vegetables (serves 4) Ingredients: 1 litre of water 1 packet of dashi stock powder (see below image for reference) 1-2 tablespoons of white miso paste 1 small potato (washed, peeled, cut into quarters and then slice thinly) 1 small carrot (washed, peeled, cut into half ...