Miso Soup With Mixed Seasonal Vegetables Recipe

Serves: 4 Save

Ingredients (9)

  • 1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water
  • 3 1/2 cups (830ml) cold water
  • 1/2 ounce katsuobushi (dried bonito shavings) (14g; about 2 1/2 cups)
  • 1 tablespoon plus 1 teaspoon (22g) shiro (white) or other mild miso (see note)
  • 1 tablespoon plus 1 teaspoon (22g) aka (red) or other dark miso (see note)
  • 1/2 of one watermelon radish or 1 whole small radish, cut lengthwise into wedges, then sliced crosswise very thinly
  • 2 large bok choy stalks (with leaves), 3 Swiss chard stems (without leaves), or 4 kale stems (1 1/2 ounces; 50g), sliced very thinly
  • 12 pea shoots, thick stems picked
  • Yuzu, lemon, or lime juice (optional)

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