Veggie Miso Soup Recipe

Infuse the kombu seaweed for 2 hours in cold water to flavor the water. Once the water is infused, remove the kombu seaweed and keep it; it can be used 2 to 3 times. The seaweed can be reused in a soup, a broth, or for cooking vegetables.

Heat the flavored water to 80°C. Add the dried shiitake mushrooms to rehydrate them and let them infuse in the water for 1 hour. Remove them, slice, and chop. Retain the broth which will serve as the base for the soup.

Scrape the golden turnip, slice it into thin pieces using a mandoline, for about ten slices.

Slice the komatsuna or bok choy stems and sauté them in a pan over high heat until tender. Add the turnip slices and the komatsuna leaves or bok choy leaves.

In a small bowl, mix the miso and a ladle of water to loosen it up and avoid lumps. Add the mixture to the soup. White miso is the easiest to find in Japanese grocery stores, but it is possible to use aged red miso made from barley, wheat, soybeans, or chickpeas.

To finish Assembly: in a bowl, put a pinch of wakame seaweed, add the vegetables, and pour in two ladles of hot broth. Enjoy! You can also use fish stock or shellfish juice diluted with a little water to add even more flavor to the soup.