Simple Miso Soup

Here is a basic recipe, which can be used by itself or added to. Note that once the miso is stirred into water, it should not be boiled, otherwise its beneficial enzymes will be destroyed.

• Ready In: 32 mins
• Yields: 6 cups

Ingredients

• 6  cups water
• 2  slices  kombu seaweed (sea vegetable, each 3 X 5-inch)
• 2 -4  tablespoons miso, to taste

• Add one (or more) of the following

•  diced tofu
•  cooked  chinese noodles
•  finely chopped scallion
•  grated fresh daikon radishes or  turnip
•  crisp cucumber, seeded and grated

Directions

1. Combine the water and kombu in a soup pot and bring to a simmer.
2. Remove the kombu.
3. Add in your desired additions.
4. Dissolve the desired amount of miso in just enough warm water to make pourable.
5. Stir into the broth and remove from the heat.
6. Serve at once.