Vegan miso soup with plenty of vegetables
Ingredients (for 4 persons)
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Kombu (kelp)
1 piece (10 cm square)
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Water
600cc
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Miso
3 tablespoons
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Pumpkin
100g
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Small carrot
1
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Small zucchini( you can mix with green and yellow zucchini)
1
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Mushrooms
4
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Spinach
70g
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Potato
1
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Kadoya roasted sesame oil
2 tea spoons
Directions
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Put water and kombu in a pot and let sit for 30 minutes. (not included in cooking time)
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* If you put the water and kombu in a storage jar and leave it overnight, the kombu will release even more broth.
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Cut the pumpkin into thin slices of about 5 mm, peel the potatoes, cut them into bite-size pieces, and soak them in water. Peel and cut carrots into round slices, cut zucchini into round slices, cut mushrooms in half lengthwise, boil spinach briefly in boiled water with salt added, (not included in recipe) drain and cut into 5 cm lengths.
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Heat a pot slowly over low heat, remove the kombu before it comes to a boil, and add the vegetables from 2.
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Once the vegetables are cooked, turn off the heat, add miso and let it dissolve. Heat again and add Pure Sesame Oil to finish.
Products used in this recipe
Roasted Sesame Oil
Roasted sesame oil gives rich, flavorful nutty taste to your dishes.