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Winter Miso Soup

Submitted by: Barbara

6 cups stock (Shitake or Kombu-Shitake recommended)
1/2 cup julienned daikon radish
1/2 cup julienned carrot
6-inch piece wakame
1/4 cup red, brown rice, or barley miso

1. Place the stock, daikon, and carrot in a 4-quart pot and bring to a boil over medium heat. Reduce the heat to medium-low and simmer 10 to 15 minutes, or until tender.

2. As the ingredients simmer, soak the wakame in cold or tepid water for 10 to 15 minutes. Cut away any tough ribs, and slice the fronds into 1-inch pieces.

3. Add the wakame to the pot, simmer 1 to 2 minutes, then remove from the heat.

4. Dissolve the miso in some of the broth and add it to the soup. Allow to steep a minute before serving. (Do not boil the miso.)

Notes: I chopped and tossed in the shitake caps and kombu from making the broth (and skipped the wakame).  Used sweet white miso rather than red because that's what I had on hand. Also added scallions and pea pods while the miso steeped for a fresh crunch.

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