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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:

Onion peels

Carrot peels and ends

Squash peel

Mushroom stems

Parsley stems

Celery leaves and ends

Etc…

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.

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