It was quite chilly when we woke up today. I thought I’d add a little extra to our morning miso soup..
Miso For Chilly Mornings
1 Tsp toasted sesame oil
1 Onion, diced
1 3-inch piece of dried wakame
1 Leek (including greens) sliced in half lengthwise, wash and slice thinly
1 4-inch piece of diakon, sliced into thin half moons
1 Fresh shittake mushrooms sliced thinly
2 Cups corn niblets
1 Lb firm tofu, cut into small cubes
2 Quarts of water
3-4 Tbsp Brown rice miso
Rince the wakame for several minutes in cold water then slice thinly. Set aside.In a large pot saute the onion in the sesame oil until soft. Add remaining ingredients except miso. Bring to a boil. Turn heat to low and simmer for 15 min. Dilute miso in some of the broth. Add to the soup and simmer 2-3 min. Turn off heat and serve.
Making Your Own Vegetable Stock
Get the biggest pot you own and fill 3/4 of the way with leftover fresh vegetables. For example:
Carrot peels and ends
Celery leaves and ends
I always throw in a few apple cores or pear cores, a piece of ginger, and a whole carrot and onion or two. You can also add some bay leaves, peppercorns or other spices to your liking. Fill pot to the brim with water and bring to a boil. Turn heat to lowest setting and simmer until liquid has reduced by half. Strain and put into jars and store in fridge or freeze.