water (3 to 4 cups) dried wakame(seaweed) strip dried shitake mushroom(optional) vegetables in season miso (3 to 4 tea spoon) scallion (garnish)
Boil 3 to 4 cups of water with strip of dried wakame (and shitake) Cut vegetables into relatively small, thin pieces Add veggies to the water, from harder ones to softer one and cook until veggies are soft Remove wakame (and shitake), cut, and return to the soup Turn off heat Ladle small amount of soup into a cup in a cup, dilute miso well, then return it into the pot and stir Taste and add more miso if needed Serve hot with chopped scallion
* do NOT boil miso soup so you won't kill living enzymes
* for medicinal purpose, or stronger taste, use 3 year barley miso lighter taste and color, brown rice miso sweeter taste, white miso or chick pea miso feel free to mix different types of miso and experiment : )
* Best quality miso brands : South River or Mitoku * all ingredients are available at health food stores such as Whole Foods * order on line Kushi Store (click here)