Miso soup with daikon, shiitake, and greens.
2 cups of water
1 inch piece of dried wakame
1 dried shiitake mushroom
1/2 cup of daikon, sliced
2 tsp miso
2 tbsp scallion, parsley, chives thinly sliced
Soak shiitake mushroom 10-15 minutes or until soft and thinly slice or finely dice. Discard the hard tip of the stem. Use the soaking water for the broth.
Soak wakame for about 5 minutes and cut into small pieces. Discard soaking water.
Slice scallions, parsley, or chives thinly.
Cut daikon into very thin slices.
Put the shitake, wakame, and shiitake soaking water to the pot. Add the rest of the water and bring it to boil.
Add the daikon to the boiling broth and boil all together for 2-3 minutes until vegetables soft and edable.
Dilute miso in a cup with a few tablespoons of soup broth and add to soup.
Simmer for 2-3 minutes on a low flame, without boiling.
Turn off the flame and ladle soup into serving bowls.
Garnish with chopped greens.
Vary types of vegetables every day. Include leafy greens (kale, collard, watercress, etc.) often. Always add them toward the end of cooking and after adding miso.
Dried shiitake mushrooms may be added occasionally to daily miso soups and cooked with other vegetables.
Soup should taste delicious, not too salty and not too light.
Make sure to use good quality miso, naturally fermented over at least 18 months. For every day use barley miso. For variations, you may use brown rice or soybeen miso. Mellow or white miso is not recommended for every day use.
You may occasionally use lefover grains or beans to make a thicker soup.
You may occasionally add sliced tofu before adding miso.
Try to use the soup within 24 hours.
Michio and Aveline Kushi