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Miso Soup With Carrots And Mushrooms

Miso Soup With Carrots And Mushrooms is built on Kombu, Carrot Fine Julienne Matchsticks, Med Onion Fine Half Rings, Med Mushrooms Slices, and Red Miso. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 1 strip
• 1
• 1/2
• 4
• 1 pc
• 4 tbsp
• 1/8 tsp

Method (preview)

1. 1

   Bring 4 cups of water to a boil in a 2.

2. 2

   Turn off the heat.

3. 3

   Leave the kombu in the water 2 -3 min. Remove the kombu. (Save it for use in other recipes - works well in beans or veggie soups).

4. 4

   Add the carrot, onion, mushrooms, and lemon peel to the kombu broth.

5. 5

   Bring to a boil again, cover, and simmer on low heat for 5 min. Turn off the heat.

6. 6

   Put miso in a small sieve.

7. 7

   Bring to a boil again.

8. 8

   Just as the first bubbles form, turn off the heat.

9. 9

   Stir the soup and ladle into soup bowls (lidded Japanese bowls are best [she says].

10. 10

    Sprinkle each bowlful with the 7-spice seasoning [I omitted this, the soup is very flavorful without it] and serve immediately.