Basic Miso Soup
2-Inch piece of dried wakame
2 Dried shiitake mushrooms
5 Cups spring water
1/2 Medium onion, sliced into half moons
1 Inch daikon, thinly sliced
4 Teaspoons barley miso, aged at least 2 years
1 Scallion, thinly sliced for garnish
Soak wakame and shiitake mushrooms in 1 cup of the spring water for 10 minutes. Cut the thick wakame stem away from the soft “frond”. If it is not too tough, slice the stem into tiny pieces. Remove and discard the tough stems of the shiitakes and slice the caps into thin strips. In a saucepan, bring the spring water (4 remaining cups), wakame, shiitake, onion and soaking water to a boil. Reduce heat and let simmer for 10 minutes.
Remove about 1/4 cup of the broth and add the miso to it. Using a suribachi and surikogi (or a spoon), puree the miso until it is smoothly integrated into the broth. Pour the miso liquid back into the soup. Let it simmer for 3 more minutes. Do not let it come to a boil-that will overcook the enzymes. Serve in individual bowls and garnish with sliced scallion.
All recipes are printed with permission from Jessica Porter