Miso Soup

Miso soup is a sweet, tangy soup that hails from japan. Its one of my most favorite "comfort foods" to eat when I get a cold or relax in the afternoon and have a snack. It is a pretty simple soup to make, and it has tons of health benefits too.

Basic Ingredients:
Miso Paste
Dashi or Wakame Sea Weed + hot water or Vegetable soup stock
Scallions

Other Things you can add:
Mushrooms
Cubed Tofu
water chestnuts
somen noodles
Egg plant
Potatoes
Radish)
Thin pork slices (this would make the soup tonjiru)
Carrot

1.) Bring a few cups of dashi, soup stock or wakame seaweed + water to a boil.
2.) Once the soup boils turn the heat down, and keep it at a pre-boil temperature.
2.) add the solid/hard ingredients to the soup and cook until softened.
3.) Add disolve some miso paste into the soup. Once you do this, do not allow the soup to boil as this will change the flavor of the miso.
4.) Add soft ingredients and green vegetables to the miso and heat for a short time.
5.) Eat

Most Miso soups only have 1-3 ingredients in small quantities. Usually an item that floats and one that sinks. The ingredients are supposed to reflect the season and also have contrasts of color and texture. Having Miso is supposed to be as much as an aesthetic experience as a taste one.