Miso soup variations
Ingredients:
Types of gu and preparation suggestions
Chinese cabbage, cut into bite-size squares or triangles
Cabbage, cut into bite-size squares or triangles
Lettuce, cut into bite-size squares or triangles
Green onions, sliced
Onions, sliced
Leeks, sliced or chopped
Okra, chopped
Butternut squash*, thinly sliced
Snow pea pods
Green beans*
Daikon*, thinly sliced
Potatoes*, thinly sliced
Sweet potatoes*, thinly sliced
Mushrooms, sliced
Bean sprouts
Tofu, cut into small cubes
Wakame seaweed
Natto beans, minced
* These hard vegetables must be cooked for ten minutes or so.
Not recommended: green pepper, celery (vegetables with strong flavor)
Cooking time: 15-20 minutes
Servings: 4
Preparation
Directions
Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer gently about 3 minutes. Add miso and dissolve completely. Immediately turn off the heat and add chopped green onions, then serve.
Note: You have to cook the hard vegetables longer. If you have a combination of soft and hard vegetables, add the soft vegetables later. The miso flavor will weaken if you overcook the miso.
