Japanese Miso Soup with Broccoli & Cauliflower

Vegetarian◎Vegan◎Recipe

Broccoli and Cauliflower Miso Soup

The most common ingredients in miso soup are tofu and wakame in Japan.
(Tofu and Wakame Miso Soup Recipe is Here)

Today I made a winter version of some miso soup. I used some winter broccoli and cauliflower.

Ingredients
(Serves 2 people)

1 shiitake mushrooms(*1)
2-inches dashi kombu(seaweed)(*1)
a pinch of kombucha(*2)
2 tbs miso(*3)
2 cups water

1/6 bunch of broccoli chopped
1/6 bunch of cauliflower chopped

*1.Shiitake and Dashi kombu(seaweed)

*Miso...you can use yellow, white or red miso paste for this miso soup.

*3. Barley miso paste (Mugi miso)

Directions
1.Place the shiitake, kombu and water in a pot and let it sit for 30min(or over night).
(If you have salted kombu, wash the salt out)

2.Place the pot over medium heat and bring to a boil. Remove the kombu before boil.
Reduce heat to medium and add the broccoli and cauliflower and boil for few minutes, when vegetables are tender turn the heat off, whisk and stir in the miso paste.
(some people like to strain the miso paste out of the soup, but you don't need to do this. It's good for you!)

3.Stir until miso is well dissolved. It's best not to let the miso soup boil.
And serve in a miso bowl.