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 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.