This is a homey miso soup. The flavor of red miso and the sweetness of white miso compliment the common root vegetables. The punch of spicy raw arugula adds a nice contrast to the mild flavor of the soup. Japanese vegetarian stock, known as Dashi, gives the soup a subtle but deep flavor. The stock can be easily made by soaking the dried ingredients in water over night.
(serves 4 )
3 cups Japanese vegetarian stock (5 inches dried konbu seaweed, 2 dried shiitake mushrooms, 3 cups water)
2 TBS red miso
1 TBS white miso
1 small carrot (2 oz)
1/8 onion (5 oz)
1 medium sized yukon gold potato (6 oz)
1 usuage (thin fried tofu)
A handful of arugula leaves
extra virgin olive oil
1. To make Japanese vegetarian stock, soak the konbu and shiitakes with 3 cups of water in a jar with a lid. Keep refrigerated over night. This part should be done a day earlier.
2. Transfer the stock to a medium sized pot and remove the konbu and shiitakes. Cut and discard the tough stem part of shiitake and cut into 8th. Add back to the pan.
3. Peel the carrot, the potato and the onion. Cut the carrot into half lengthwise, and slice into 1/8 inch thick half moons. Cut the potato into 1/2 inch dice. Cut the onion into thin wedges. Cut the thin fried tofu into flags. Add all of them into the pot.
4. Bring the pot to a boil, turn the heat down to simmer. Cook till the vegetables are tender. (About 8 minutes)
5. Meanwhile, prepare the miso mixture. Put both types of miso in a small bowl. Add a spoonful of the broth from the pot and mix well. Repeat until the mixture becomes slightly runny.
6. Test the doneness of the vegetables by poking them with a fork. Turn off the heat when they are done.
7. Add 2/3 of the miso mixture into the pot, give a stir and taste. Add the rest if needed. (Note: The saltiness of miso varies from brand to brand.) For smoother texture of the soup, add the mixture through a tea strainer.
8. Turn on the heat to warm the miso but do not boil. Boiling will kill the living culture in the miso and lessen the flavor. Turn off the heat when you see the surface of the soup starts to move.
9. Pour the soup into the bowls. Place the arugula leaves on top of the soup,
drizzle olive oil over and serve.
