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.
This soup recipe has become my winter staple. It's so easy that it serves as the foundation to many other versions I threw together. I often use leftover rice or pasta in the soup and often substitute arugula for the kale. So fast and easy to make, esp if you skip the kombu part.
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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