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SOUPS: Daikon-Wakame Miso Soup

Daikon-Wakame Miso Soup

2 cups daikon, cut into 1/2 inch cubes or 1/4 round depending upon the size of the daikon

1 onion, cut into thin crescents

4 inch piece of wakame, soaked and finely cut

4 cups water

1 heaping Tablespoon barley miso, or to taste

1 green onion, cut into thin diagonal slices for garnish

  1. Place onion and then daikon in layers in a soup pot.
  2. Add enough of the four cups of water to cover the vegetables.
  3. Bring to a simmer.
  4. Cover pot and cook vegetables until tender.
  5. Remove lid and add the remaining four cups water.
  6. Return to a simmer.
  7. Dip out a little soup stock into a bowl and mix in the barley miso until the miso is dissolved.
  8. Add the wakame pieces and the soaking water.  Cook over low heat for 3 to 5 minutes.
  9. Add the dissolved miso paste and shut off heat.
  10. Allow to rest for 5 minutes.
  11. Serve garnished with a few pieces of green onion slices

SOUPS: Barley Soup







Barley Soup


1/4 cup chopped shiitake mushrooms (soak mushrooms first
1/2 cup barley
1 four-inch piece kombu

1 medium-size yellow onion, chopped

1/4 cup matchstick-cut carrots
1/2 cup thin diagonally-sliced celery
1 teaspoon sesame oil
Barley miso
Chopped garnish (scallion, parsley, or watercress)

Soak the barley overnight in 2 cups of water. Pour the barley along with the soaking water into a soup pot. Add two cups of fresh water plus the kombu. Bring almost to a boil, reduce flame and cook for 45 minutes.

Meanwhile, sauté the onion in 1 teaspoon sesame oil for 3 minutes. Add the chopped
shiitake and sauté for another 3 minutes, then add the celery and continue to sauté for 2 more minutes
Finally, add the carrots and sauté 2 minutes.

Combine the sautéed vegetables with soup and simmer for another 15 minutes.
Season with miso to taste.

Serve with a chopped garnish such as scallions, parsley, or watercress.

SOUPS: Sweet Summer Corn Soup

Sweet Summer Corn Soup

• 3 ears fresh corn
• 2 medium-size yellow onions minced
• 4 cups spring water or filtered water
• 1 TBSP. kuzu
• 1 tsp
sea salt
• 2-3 stems of parsley for garnish

1. Trim corn from cob. Scrape cob with the back of knife to remove pulp.
2. Set corn aside.
3. Place onion and corn cobs in a soup pot.
4. Add enough of the water to cover.
5. Add salt and bring to a boil.
6. Reduce heat and simmer covered until onions are completely soft.
7. Add corn and remaining water.
8. Return to a boil and cook an additional 10 minutes.
9. Dilute kuzu in a little water and add to soup pot. Cook until kuzu turns clear.
10. Serve garnished with a little finely chopped parsley.

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