07 Jun BASIC MISO SOUP
4 small dried shiitake mushrooms, soaked in 6 cups of water
2 pieces wakame, 3″ long, soaked
3/4 cup carrots, diced
3/4 cup fresh peas
3/4 cup arugula, chopped
3 tbsp barley miso
Lemon juice, to taste
– Remove stems from mushrooms. Slice mushroom caps. Slice wakame into thin strips. In a medium saucepan, bring mushroom soaking water to boil. Add wakame, mushroom caps and carrots. Lower heat, and simmer, covered for 5 minutes.
– Add fresh peas and simmer 5 more minutes. Add arugula and simmer 15 seconds.
– Remove a little broth and purée with miso in a suribachi bowl.
– Pour miso purée into soup. Simmer for 2 minutes. Add lemon juice to taste. You can even add sautéed onions, grains or beans.