Miso Soup with Miso Master Traditional Red Miso
Yield 6-8 servings
Enjoy this tasty miso soup made with our popular Miso Master Organic Traditional Red Miso made by hand and aged a minimum of 12 months. It's so good!
6 cups water
One 1¼” piece Emerald Cove Silver Grade Pacific Kombu
4 scallions, cut into ½" lengths
1 sliced carrot
1½ cups chopped greens
- Bring water and kombu to a boil and then remove kombu (you may save kombu for another use).
- Add scallion to stock, then carrots, and simmer about 10 minutes. Add greens and simmer, uncovered for 5 to 10 minutes. Turn off heat.
- Dilute miso in some of the broth, add to soup, and allow to sit a few minutes before serving.
Other vegetable combinations such as potatoes with leeks and wakame, or shiitake mushrooms with turnips greens may be substituted.