This nourishing Japanese soup takes only minutes to prepare and can be served for breakfast, lunch, or as part of a main meal. Miso, fermented soy bean paste, adds a rich flavor and is highly valued in Japan for its health-giving properties.

Give it a try and discover all the benefits of this ancient culture´s food.
Serves: 6 - 8 servings (using 4-quart pot)

Ingredients

  • 3 Tbsps. Miso
  • ½ cup water
  • 3 Tbsps. Oil
  • 1 cup thinly sliced carrots, cut diagonally
  • 1 cup shredded cabbage
  • 1 cup celery, thinly sliced
  • ½ cup onion, thinly sliced
  • 1 small clove garlic, crushed
  • ½ tsp. Ginger freshly grated, or
  • ¼ tsp. Powdered ginger
  • ¼ cup minced parsley
  • 1 cup thinly sliced mushrooms and/or water chestnuts and/or bamboo shoots (optional)
  • 6 cups water
  • 3 Tbsps. Tamari soy sauce
  • ½ cup minced scallions
  • ½ pount tofu, cut in 1-inch chunks

Preparation

In a small bowl mix miso in ½ cup water and set aside. Then,heal oil on low flame in a 4-quart pot. Add prepared vegetables and sauté for 10 minutes. Add 6 cups water. Bring to a boil and simmer until vegetables are tender, approximately 30 minutes. Add miso mixture and tamari, and stir thoroughly. Do not boil miso.

Serve at once, garnished with scallions and tofu chunks.

Variations: you can add various other ingredients to make a more substantial soup, such as cooked shrimp, snow pea sprouts, cooked rice noodles, or paper-thin slices of fresh ginger.

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