Miso Soup Variation

Miso Soup Variation  

1 package of dried shitake mushrooms
1 ounce kombu (18 inch square) or substitute sushi seaweed
1/2 cup dried wakame seaweed (left out)
1 cup dried bonito flakes (left out) 
6 cups spring water
1/2 pound medium firm tofu cut into 1/2 inch squares
1 small carrot julienned very small then cut into 1/2 inch pieces
1/2 inch fresh ginger minced
2 drops sesame oil
1 package of white liquid miso or 4 ounces white miso paste
2 spring onions chopped fine

Soak dried mushrooms and chopped sushi seaweed minimum of six hours or overnight in cold water. The idea is to extract the umami flavor from the seaweed and mushrooms. Drain mushroom and seaweed mixture. Normally all this would be discarded but I thought why waste it. I separated mushrooms and chopped them medium. You may want to discard shitake stems as they are tough. In a medium sauce pan add water, steeped seaweed, chopped mushrooms, carrot, tofu, ginger, sesame oil, and bring to a boil. Cook till vegetables are soft. Remove from heat and when not boiling add the miso liquid or miso paste. If adding the miso paste mix with hot water from soup till dissolved. Do not boil miso as it has a delicate flavor and fragrance and it will become bitter if boiled. I may have used too much seaweed and mushrooms because the brother was quite dark but tasty, none the less. Serve in bowls and garnish with green onions. Most Japanese households have versions of miso soup every day.