Miso Soup With Mixed Seasonal Vegetables Recipe

Name: Miso Soup With Mixed Seasonal Vegetables Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water; 3 1/2 cups (830ml) cold water; 1/2 ounce katsuobushi (dried bonito shavings) (14g; about 2 1/2 cups); 1 tablespoon plus 1 teaspoon (22g) shiro (white) or other mild miso (see note); 1 tablespoon plus 1 teaspoon (22g) aka (red) or other dark miso (see note); 1/2 of one watermelon radish or 1 whole small radish, cut lengthwise into wedges, then sliced crosswise very thinly; 2 large bok choy stalks (with leaves), 3 Swiss chard stems (without leaves), or 4 kale stems (1 1/2 ounces; 50g), sliced very thinly; 12 pea shoots, thick stems picked; Yuzu, lemon, or lime juice (optional)

Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.

Plumbing the Depths of Miso Soup

Miso Soup With Mixed Seasonal Vegetables Recipe

Prep 5 mins

Cook 10 mins

Active 20 mins

Infusing Time 10 mins

Total 25 mins

Serves 4 servings

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1/2 ounce dried kombu (14 g; about one 6- by 5-inch piece), rinsed in cold water
3 1/2 cups (830 ml) cold water
1/2 ounce katsuobushi (dried bonito shavings) (14 g; about 2 1/2 cups)
1 tablespoon plus 1 teaspoon (22 g) shiro (white) or other mild miso (see note)
1 tablespoon plus 1 teaspoon (22 g) aka (red) or other dark miso (see note)
1/2 of one watermelon radish or 1 whole small radish, cut lengthwise into wedges, then sliced crosswise very thinly
2 large bok choy stalks, with leaves; 3 Swiss chard stems, without leaves; or 4 kale leaves, stems removed (1 1/2 ounces; 50 g), sliced very thinly
12 pea shoots, thick stems picked
Yuzu, lemon, or lime juice (optional)

In a medium saucepan, combine kombu with cold water and cook for 8 minutes over medium heat; lower heat to prevent it from exceeding a bare simmer. Remove kombu with tongs and discard or reserve for another use. (Kombu can be sliced thinly and tossed into a salad.)
Add katsuobushi to water and bring to a rolling boil for 2 minutes. Remove from heat, cover, and let dashi stand 10 minutes.
Strain dashi through a fine-mesh strainer set over a heatproof bowl; discard katsuobushi. Transfer dashi to a clean saucepan. In a small bowl, whisk both misos with just enough dashi to form a thin paste. Stir miso paste into dashi until incorporated.
Ladle dashi into warmed bowls, garnishing with radish, greens or stems, and pea shoots. Add a few drops of citrus juice to each bowl, if desired. Serve right away.

Special Equipment

Fine-mesh strainer

Notes

This recipe calls for a mix of two types of miso for more depth of flavor, but if you want to use just one, substitute 3 tablespoons awase miso, which is a combination of shiro (white) and aka (red) miso.

This Recipe Appears In

Plumbing the Depths of Miso Soup

Soups

Nutrition Facts (per serving)
80	Calories
1g	Fat
12g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	80
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 5mg	2%
Sodium 721mg	31%
Total Carbohydrate 12g	4%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 6g
Vitamin C 15mg	76%
Calcium 61mg	5%
Iron 2mg	9%
Potassium 390mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.