Homemade miso soup

Ingredients:

• kombu seaweed:
• grated dried bonito
• wakame seaweed
• vegetables (poireaux, broccoli, etc.)
• white miso paste
• 1 cube of miso
• soft soja paste

Preparation:

For the dashi, put a few leaves of kombu in a pot of lukewarm water, make simmer for 20-30 minutes, but don’t bring to a boil, otherwise the dashi will become bitter.

Meanwhile,I put a few sheets of wakame in a bowl of water to rehydrate and I cut my vegetables and soy, leek into slices, broccoli into florets and soy into cubes.

When the wakame is ready, I slice it in small squares, removing the hard part in the middle of the leaves.

Remove the leaves from kombu when the time is up, and put the dried bonito in a sieve in the dashi. Bring to a boil, reduce heat and boil for 15 minutes.

Remove the sieve by pressing firmly on the bonito in order to keep the broth in the pot. Discard the bonito remaining in the sieve. Add a tablespoon of white miso and a miso cube, vegetables and soy and boil between 5-8 minutes. I prefer 5 minutes, I like the vegetables a little crunchy.

My test: This is a recipe that I make very often, fermented soybean paste is very good for the health and I love the taste. Miso contains all the essential amino acids and is rich in vitamin B and enzymes.

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