Updated: Mar 8
<BLACK SESAME MISO SOUP/ 黒ゴマ味噌汁>
＜Yield> 2 servings
<Prep time> 6mins
<Cook time> 10 mins
2 cup chopped (200g) Chinese cabbage
1/3 cup , diced( 50g) sweet potato
½ cup, sliced ( 50g) onion
⅓ cup, sliced ( 50g) carrot
3 pieces shiitake mushrooms
3 cup water
1 ½ -2tbsp yellow miso
1-2 tbsp black sesame seed
mitsuba leaf ( optional)
1; Chop all the vegetables into big chunks, approximately 1 inch dice.
Toast black sesame seeds and ground them. Soak kombu in 1 ½ cups of water for at least 30mins in a pot.
2: Add all the vegetables into the pot. Cook it on high. Discard the kombu just before it comes to a boil. Close the lid and reduce the heat to medium and cook it until all the vegetables are cooked.
3: Add another 1 ½ cup of water and cubed tofu. Dissolve the miso paste and ground black toasted sesame seeds. Serve it in the bowl along with your favorite fresh herb ( mitsuba leaf for my case).
<Miwa’s tips> ※Watch more on YouTube!
1; Please adjust the amount of miso and black sesame seeds to your liking.
2; In the video, I paired it with tea rice to rest our stomach. However, this combination is certainly not kid's friendly. If you are making it for kids, try this vegetable mixed rice or vegan tofu oyakodon.
3:You may opt to buy toasted sesame seeds for this recipe. If unavailable, you can toast sesame seeds by placing them in a dry skillet and heat over medium until golden and fragrant, around 3 minutes.
Keep them in an air-tight container in the fridge for 3 days.
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