Miso Soup is one of the most important dishes in Japanese cuisine. It comes with every meal, every day, with meals using Steamed Rice as a main starch. Because we eat Miso Soup so often, we try to simplify the process of making it, and add more variations to it so that we don’t get tired of eating it. Everyday Miso Soup is Miso Soup for everyday living, combining Japanese tradition with cleaning up leftovers.
A lot of people like to use instant Dashi powder or packets of Dashi mix that can be merely add to hot water to make Dashi. This will eliminate a step and some time from making Miso Soup daily. Also, you can use almost any vegetables lying in the drawer of the refrigerator. All the staple vegetables like potatoes, onions, and carrots are great ingredients for Miso soup. Even cabbage, broccoli and tomatoes could be work in the soup. Not only your left over vegetables are cleaned up, but you may also discover a new favorite taste for Miso soup. You don’t have Tofu? Don’t go shopping yet. Use whatever vegetable you have at home, and make Everyday Miso Soup for dinner tonight!
Everyday Miso Soup
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Ingredients
- 1 potato
- 1/2 carrot
- 3-4 leaves Napa cabbage
- 2 green onions
- 4 cups Dashi
- 4-5 Tbsp Miso paste
Instructions
- Cut a potato into a 1/4″ (6 mm) thick bite size pieces. Peel and cut carrot vertically in half, then slice thinly. Cut Nappa cabbage into 1″ (2.4 mm) wide strips. Slice green onions thinly.
- Boil Dashi at medium heat, add vegetables except green onions, and cook until tender.
- Turn down the heat to low, then add Miso paste, and let it dissolve in the soup. Just before serving, add green onions.
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