White (Shiro) Miso Soup

Serves 8     

  • 2 Kombu sticks
  • 8 Shitake Mushrooms
  • 1 litre Water
  • 1 cup White Shiro Miso
  • 1 Daikon Radish sliced into ½ moons
  • ½ Leeks, finely sliced in rounds     
  • ½ block Tofu blocks, cubed
  • ¼ Chinese Cabbage green part thinly sliced
  • 1 Spring Onion, thinly sliced
  1. Rinse Shitake.
  2. Soak the Kombu and Shitake in cold water for 10 mins, and then slowly bring to boil, but don't boil.
  3. Simmer over low heat for 20 mins.
  4. Strain the stock and keep. Discard kombu. Reserve shitake.
  5. Remove stalk if tough and thinly slice Shitake mushroom. Add back to stock with the leeks.
  6. Bring stock to boil and add daikon radish and tofu. Simmer for 2-3 mins.
  7. Add greens.
  8. Remove 1 cup of stock. Dissolve white miso in liquid and  then return to stock.
  9. Simmer a further 2-3 mins.
  10. Serve garnished with thin slices of spring onion.

 

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