Fall Miso Vegetable Soup

miso soup



This recipe was demoed by Danielle at Brookside Gardens October 22, 2014. We’ve got lots more information on Kombu in another blog post — just search on kombu.


4-6 C low-sodium vegetable broth
1 6×1-inch strip kombu (dried kelp)
2 T olive oil
1 medium leek, thinly sliced, white and green parts only, well-rinsed
1 T fresh ginger, minced or grated
1 clove garlic, minced
Pinch of red pepper flakes
¾ C (1 medium) carrots, sliced thin
¾ C (1 medium) turnip, peeled and diced
2 C (1 medium-small) sweet potato, peeled and cut into 1-inch pieces
3 C kale, stripped from the stems, well rinsed and coarsely chopped
¼-½  C red miso
1 T mirin or Japanese plum wine
1 T fresh lemon juice
4oz. extra-firm tofu, cut into bite-size pieces (optional)

Prepare the “dashi” broth: heat the vegetable broth in a 3 quart saucepan with the kombu. Bring to a gentle simmer, cook for 20 minutes. Discard the kombu.

In another 3 quart saucepan, heat the olive oil over medium heat. Add the sliced leeks, ginger, garlic and pepper flakes. Cook until fragrant, about 3-4 minutes. Add the carrots, turnips and sweet potatoes, cover and cook the vegetables until slightly softened, about 5 minutes. Add the dashi, bring the vegetables to a simmer and cook until soft. Add the kale and simmer another 2 minutes. Transfer ¼ cup of the dashi to a small bowl and whisk in the miso until dissolved. Add it to the soup and add the tofu if using, add the mirin and lemon juice. Simmer another minute adjust to taste with more lemon, mirin or miso. Serves 4-6.

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