<KOMBU MISO PASTE/ 昆布味噌>
＜Yield> 4 servings
<Prep time> 10 min
<Cook time> 20 min
leftover vegetables (pieces you normally toss it away like skin of onion)
shiitake mushroom 1
water 3 cups
kombu miso paste
used kombu 5inch/ 10cm
miso paste 150g/ ¾ cup
vegetable broth 4 tbsp
1; Put water and leftover vegetables into the pot and simmer it for 20mins with gentle boil. let it come down to room temperature. ( No rapid boil since it’s going to create the bitterness from the veggies)
2; Cut used kombu into small pieces.
3; To the blender, add kombu, cooked shiitake mushroom from the broth, miso paste 150g and 4 tbsp of vegetable broth. Blitz everything until it become smooth.
<Miwa’s tips> ※Watch more on YouTube!
1; Use any vegetables you have on hand. carrot, corn, onion, and chinese cabbage are my favorite.
2; Use any miso paste you want. If your miso is high in sodium, reduce the amount.
3; Mix this kombu miso paste and vegetable broth to make your homemade instant miso soup.
4; Simply dipping into the raw vegetable is great!
Keep it in an air-tight container in a fridge for 5days.