This recipe calls for five cups of water, which makes a big batch for about five people. If you’re making the soup just for yourself, halve the recipe or store the rest in the fridge and it will last for a few days. Also – this soup is the perfect canvas for all kinds of seasonal veggies, but aim for four or five veg max per batch.
- 5 cups of water
- 1”-2” piece dried wakame
- 1/2 cup shiitake mushrooms, stems trimmed and tops sliced *when using dried shiitake, reconstitute them in warm water first. I like soaking mine overnight because they get softer and easier to slice. But if you’re in a hurry, as little as 15 minutes will do. Then slice them thin.
- 1/2 cup chopped red onion
- 2 tablespoons miso – I prefer a combinator of aged barley miso (South River) and white miso (Miso Masters Organic)
- 1/4 to 1/2 of one daikon radish, chopped in half moons
- 1/2 cup tofu chopped in cubes
- 1/4 cup corn
- 1 head baby bok choy, separate leaves
- Ginger juice to taste (grate a 1” piece of ginger and squeeze out the juice with your fingers and discard the remains)
- 1/4 cup chopped cilantro for garnish
- 1/4 cup chopped chives for garnish at the end, do not cook it, this has healing properties as well 🙂
In a large saucepan, add the water and wakame.
Bring the water to a boil over medium heat. Add the daikon, mushrooms, onion, and reduce the heat to low-medium.
Place miso in a jar and add about 1/2 cup hot water (from the pot on the stove) to dissolve the miso in the jar.
Add tofu, corn, and bok choy to the saucepan. Simmer until the vegetables have softened slightly.
Pour miso into the saucepan and stir together. Make sure the liquid does not boil!
Serve with garnish to taste and a squeeze of some ginger juice, a pinch of cilantro, and a pinch of chives.
Photo: Amy Neunsinger
Video: Kristin Burns