Cassie’s Ruminations

Vegetable Miso Soup

A very easy quick soup as long as you have access to a couple ingredients that you may or may not be able to find in your local grocery store. I get these either at H Mart or Central Market, though I do regularly see wakame in the Asian aisles of my regular supermarkets. Any mushrooms will do just fine, I just like the shape and texture of the bunashimeji. Adding tofu to this would be good too.

Vegetable Miso Soup
Serves 4 for an appetizer

4 cups water
4 tablespoons miso paste (I like Miko Brand Dashi Miso)
1 tsp cut wakame (seaweed)
3-4 oz fresh mushrooms, washed and sliced if necessary (I used some bunashimeji, aka brown beech mushrooms, distributed by Hokto Kinoko)

Place the water and mushrooms in a 2 quart pot and bring to a boil. Stir in the miso paste and wakame and stir gently. Turn the heat to low and let simmer for 2-3 minutes. Serve hot.