Servings: 4 to 6
This soup starts with kombu dashi, an umami-filled broth made with dried kelp. Punchy red (aka) miso rounds out the flavor of sweet potatoes, carrots, and kale, adding body, sweetness, and just a hint of bitterness.
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Nice soup!I added 3/4 cup of shelled edamame beans along with the kale which added more visual appeal. I also added dried lemongrass for extra flavour.I omitted the mirin (despite having some on hand) because the soup is on sweet side, with that in mind, I wish I had added extra pepper flakes.The soup didnt have enough liquid so I dissolved the miso in 1 cup of warm water, to which I added 1 vegetable bouillon cube (no MSG added).
Warming, healthy, quick. With the natural sweetness of the carrot and sweet potato, I found the mirin to beunnecessary.
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