Transform your veggie leftovers by adding them to an easy-to-make homemade miso soup. You can also fill out this recipe by adding diced tofu or more vegetables.
- 1/2 cup dried shiitake mushrooms
- 2 pieces kombu
- 2 to 4 Tbs. miso paste
- 1 cup cooked black or forbidden rice
- 1 cup cooked wheat berries or spelt
- 1 cup cooked adzuki beans
- 1 cup grated carrots
- 1 cup grated daikon radish or radishes
- 1 cup thinly sliced kale leaves
- Toasted sesame oil, for garnish, optional.
1 Bring mushrooms, kombu, and 7 cups water to a boil, then remove from heat. Cover, and let steep 15 minutes or up to 12 hours. Strain, and reserve.
2 Bring broth back to a boil in saucepan. Remove from heat, and stir in miso paste until miso blooms and small particles begin to turn pale and swirl in broth.
3 Warm rice, wheat berries, and adzuki beans in steamer or microwave.
4 Spoon 1/4 cup each of rice, wheat berries, and adzuki beans among four bowls. Ladle 1 1/2 cups broth over each serving. Top with carrots, radish, and kale, and drizzle with sesame oil, if using.
- Calories: 226
- Carbohydrate Content: 47 g
- Fat Content: 1 g
- Fiber Content: 10 g
- Protein Content: 11 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 439 mg
- Sugar Content: 4 g