This simple, adaptable recipe is the miso soup version of stew, great for any time of year. Don't think of this as a specific recipe that must be rigidly adhered to, think of it more as a guideline that can be used with available ingredients. At my house, mixed vegetable miso soup becomes whatever we happen to have in the fridge. Please note the list of optional ingredients, sometimes meat like pork or chicken is added.
Serves 4 215 cal./serving
- 4 dried shitake mushrooms
- 2 inches (5 cm) daikon(Japanese white radish)
- 1 block tofu
- 4 inches(10 cm) carrot
- 1 potato
- 4-5 cups dashi (bonito) stock
- 2 Tbsp. vegetable oil
- 4-5 Tbsp. miso
- finely chopped green onion(naganegi) tops
- burdock root(gobo)
- sweet potatos
- field yams(sato-imo)
- fried tofu sheets(abura-age)
- button mushrooms(shimeji)
- chinese cabbage
- Soak mushrooms in warm water for about 1 hour until soft. Discard stems and cut caps into quarters.
- Peel daikon and carrot and cut into small chunks.
- Peel and cut potato into small cubes and rinse in a bowl of cold water, drain.
- Cut tofu block into small cubes.
- Add carrot and daikon to a frying pan with a little oil. Stir fry for about 30 seconds and add potatos and mushrooms, cook again for 30 seconds, and last add tofu for the last 30 seconds.
- Add dashi stock to pan and quickly bring to a boil, then reduce to simmer for about 10-15 minutes until vegetables are tender. Skim off any foam.
- Remove 1/2 cup of soup and stir in miso until it dissolves, then return to pan. Stir lightly and remove from heat.
- Serve in individual bowls and garnish with freshly chopped green onions.