My first Miso Soup

First encountered the term miso: in Murakami's books. First tasted it: last summer when a friend cooked it for me. First cooked it myself: today. Miso is a traditional Japanese soup based on a stock (Dashi -if you stay true to the Japanese way) and the miso paste which comes in a large variety .I didn't follow one recipe alone, because it 's not always easy to find all the ingredients and also make good use of what you already have in the fridge. The good news is that this soups is very permissive: you 're allowed to use almost any veggies. There are so many possibilities, that you could never get bored of it. Long story short...


Ingreditents used:

• 3/4 L vegetables stock
• 4 tsp mugi miso paste (麦): barley
• 3 fresh shiitake mushrooms
• 1 stalk leek
• 1 stalk spring onion ( scallion would be a great alternative)
• 2 stripes of dried Wakame (seaweed)
• 1 carrot
• 2 tsp sesame oil
• 1 tbsp tamari soy sauce
• sesame seeds to granish

Steps:

1. Soak the wakame in water until soft and cut in advance
2. Wash the leek and the spring onion and slice them in rings
3. Peel, wash and slice the carrot. To create a nice flower shape, you can cut a couple of grooves along the side of the carrot before slicing it.
   
4. Wash and slice the shiitake
5. Cut the smoked tofu into small cubes
6. Boil the vegetable stock in a pot
7. Add the leek, carrot, shiitake mushrooms and tamari
   
8. Bring soup back to a boil and simmer for 2 minutes
9. Add the wakame seaweed and tofu cubes
10. Remove from heat
11. Add the sesame oil, spring onions and sesame seeds

Outcome:
どうぞめしあがれ (douzo meshiagare) = " Enjoy your meal!" in Japanese

It is easy to make and the stomach feels light and happy! Not to mention all the healthy goodies in it. Plus the soy proteins in the tofu make a great substitute for meat.