Soothing, cleansing, and delightful, this gentle soup helps to balance our springtime need for a little extra salt and liquid.
It goes well with vegetarian sushi. Try it.
You will need:
8 cups water
1 teaspoon tamari
1/4 cup miso paste
1 tablespoon dried seaweed (kombu, kelp, or wakame)
1 clove chopped garlic
1 inch chopped ginger root
1 carrot, grated
½ bunch chopped kale or chard
Pour the water into a pot and bring to a boil. Turn the heat to medium-low and add the seaweed. Simmer for 10 minutes.
Chop and grate vegetables and herbs. Add these to the pot and simmer for 10 more minutes.
As soup simmers, spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.
Turn the heat off, add the miso paste to the pot and stir well. Taste the soup - if it needs more flavor, whisk in another tablespoon or two of miso paste. Serve immediately.