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Category
Soup/Stew
Miso is nutritious and high in protein. It's fermented from soybeans and salt, or a combination of soybeans, grains, and salt, making a delicious base for many soups and stews.
32 ounces of low sodium vegetable stock
2 cups of water
1 to 2 strips kombu (sea vegetable)
4 tablespoons miso, any variety (choose your favorite)
Combine the stock, water, and kombu in a medium-sized soup pot. Bring to a simmer.
Meanwhile, dissolve the miso in just enough water to make it pourable. Remove the stock from the heat and stir the miso mixture into the pot.
Remove and discard the kombu before serving. Serve as is or add finely chopped scallion, noodles, tofu, or any variety of herbs you like.
