Joyful Miso Recipe

How to make it

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• Bring the 6 cups of water to a boil
• Turn heat down to simmer and add the Kombu. Let the Kombu soak for about 5 or 6 minutes.
• Remove the Kombu and cut it into small bite size pieces and return to soup pot.
• Next, add the Miso and stir until the Miso is blended into the water and there are no lumps.
• Slice the onion and reserve the sliced green tops in a bowl to use as garnish.
• Add the tofu, mushrooms, add the "white" part of the onion, shaved carrots and chard or spinach leaf strips.
• Allow this soup to simmer for about 5-10 minutes. Turn off the heat and let it sit for another 10 to 15 minutes.
• NEVER let it boil. This ruins the flavor and the miso. Miso should never be boiled as it kills the enzymes which have digestive benefit.
• To retain the color of the greens add them in the last 5 minutes of simmering.
• Try adding fresh dandelion greens, they are great for this soup.
• Serve immediately and garnish with the sliced green onion tops. Allow those who wish to add additional flavor add a few drops of tamari or soy.
• Also, a couple of drops of lemon juice from fresh lemons is an interesting addition.
• NOTE: I like to add the Miso last after all the veges are cooked to my satisfaction. (About 10 minutes) This way the healthful properties of the Miso are not cooked away. This soup is still never boiled and I like the veges a little underdone and crunchy and colorful. : )