Hearty Miso Soup Recipe

Hearty Miso Soup

from Anna Getty's Easy Green Organic

Ingredients:

1 small yellow or white onion, thinly sliced lengthwise
3 to 6 ounces medium shiltake mushrooms, stemmed and thinly sliced
2 small zucchini, grated on medium holes
2 medium carrots, peeled and grated on medium holes
One 1-inch piece ginger, peeled and julienned
5 tablespoons miso paste
2 tablespoons coarsely chopped fresh cilantro
2 scallions, chopped (white and green parts)

This and many other wonderful recipes may be found in Anna Getty's Easy Green Organic from Chronicle Books

In Japan, miso soup is often served with breakfast as well as lunch and dinner. It is a clear, nourishing broth that is believed to wake up the nervous system as well as aid digestion. It is usually served in small bowls with tofu and seaweed. Miso paste, once only found in Japanese specialty markets, is widely available in big chain health food stores. It is made of fermented soybeans and comes in many different varieties. I prefer white miso for its mild, almost sweet taste. I wanted this hearty miso soup to be more like a meal, perfect for dinner on a late night or a cold winter evening.

Combine the onion, mushrooms, zucchini, carrots, and ginger in a large pot. Add 2 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the vegetables have softened slightly, but are still firm.

Remove 1 cup of liquid and transfer to a small bowl and mix in the miso paste, stirring until it forms a smooth liquid. Return the miso liquid to the pot. Add the cilantro and scallions and mix well. Simmer for 1 minute and serve hot.

It is best not to boil miso because prolonged cooking at high heat is said to diminish the flavor as well as any health benefits.

Serve 6 to 8