Stock up on some miso paste and kombu, wack it in your freezer and you are 30 minutes away from a quick miso, all year round. Miso is easy to adjust and fits with summer and winter ingredients. The soup, back in the days named misoshiru is high in minerals and protein, so slurp away I would say!
Kombu, 5×5 cm cut in strips
1 cup spinach or palm kale
1 small broccoli
2 or 3 shallots
2 big tablespoons miso paste
bunch celery leaves
soy, if desired
1. Cut a sheet of kombu into small strips and drop them in a pan with plenty of water, about 1.5 liter, bring to a boil. This will be your stock.
2. Whilst the stock is warming up thinly slice the shallots and carrot. Tear the shiitake and spinach leaves and cut the broccoli in small roses. Reduce the heat and drop all the ingredients, but the spinach leaves, in the soup, simmer for 10 minutes.
3. When the vegetables are softened spoon in the miso paste and stir until the paste is completely dissolved. Add the spinach leaves to the soup and bring to taste with salt, pepper and perhaps some drops of soy sauce. Be carefull it doesnt become too salty. When the soup is done add the celery leaves and serve in bowls.
* You can serve the soup with kale chips! Wash as small bunch of kale, discard the core and chop it in small bits. Toss with some olive oil, vinegar, salt and pepper and transfer to a baking tray. Bake in a low temp oven (60c) for up to 15 minutes, or until crisp but not burned!