Description
Pure and simple comfort food.
Ingredients
Scale
- 2-inch piece of ginger, peeled and microplaned (or finely minced)
- 6 cups water
- 3–4-inch piece kombu
- 4 Tbsp. white miso
- 3 Tbsp. red miso
- 1 tsp. tamari or soy sauce
- 2 scallions, chopped + additional for garnish
- fresh cilantro, chopped
Other add-ins, if desired
- cubed silken tofu
- thinly sliced shiitake mushroom caps
- grated carrots
- buckwheat noodles
Instructions
- Put 6 cups water in a large saucepan. Add the kombu and the microplaned ginger. Gently heat to a simmer and cook for about 10 minutes. Remove kombu. If using add-ins, put them into the soup now and simmer for a few minutes, just to slightly soften the vegetables. (I cook the buckwheat noodles separately and just stir them into the soup at the end.)
- Whisk in the miso and the tamari. Do not let the soup boil. Cook for about 30 seconds.
- Divide soup among 4 or 6 bowls and garnish with additional scallions and cilantro, if desired.
Nutrition
- Serving Size: 4
- Calories: 92
- Sugar: 4
- Sodium: 1245
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Protein: 5
- Cholesterol: 0