winter miso soup

This nutritious and flavorful Miso soup keeps you away from the cold during the winter.

serves 4


Ingredients:
2 oz. Shiitake mushroom, cut into 6 pieces each
3 oz. Daikon (white radish), peeled and cut into 1/2" chunks
5 oz. Kabocha squash, peeled and seeded, cut into 1/2" chunks
2 oz. carrot, peeled and cut into 1/2" chunks
2 scallions, minced
1 Tbs. vegetable oil
1 Tbs. Mirin
1/3 cup Miso paste ( I recommend Mugi miso )
4 cups water
1 Tbs. Hondashi (bonito stock)


Directions:
Heat the vegetable oil In a medium saucepan over mediam heat. Add the vegetables and cook, stir 3 minutes.  Add the water, Mirin and Hondashi and bring to a boil.
Reduce the heat to low and simmer for 5 minutes until the vegetable are tender.
Ladle 1/2 cup of broth into a small bowl and mix in the miso paste. Pour the miso paste mix into the rest of the broth and stir well then turn off the heat.
Make sure not to boil the soup once you've added the Miso paste mix.  Miso has a delicate flavor and you don't want to boil it away.
Ladle the soup into individual bowls and sprinkle scallions on top. Serve immediately.