Miso Soup

Miso soup is a traditional Japanese soup made from dashi broth and miso paste.  It can be served with breakfast, lunch or dinner, but can also be a great snack. You can make a variety of flavors by adding different vegetables, proteins and herbs. Miso paste is considered a probiotic in Japan, therefore it is very important never to boil the miso or else you will kill the beneficial microbes.

For today I used fresh eggplant that I picked at my local farm, North Brooklyn Farms. Some kabocha pumpkin and shimeji mushrooms. Try a bowl today!

Ingredients
5 cups fresh Dashi broth or instant dashi
1 Nasu (Japanese eggplant), sliced
1/2 Bunch of Shimeji mushrooms, with the bottom sliced off
1 cup Kabocha Squash, peeled and thinly sliced
3-5 Tbsp. Miso paste (miso paste comes in a variety of flavors so taste as you add)
3 scallions, thinly chopped

Instructions

1. Heat up the dashi and add the nasu + kabocha, simmer for about 7 mins until the vegetables are tender.

2. Add mushrooms for about a minute and turn off the heat.

3. Blend the miso paste into the broth, add scallions and serve fresh.

Photos by Lauren Beshara