<MISO SOUP USING HOMAMADE VEGETABLE BROTH/野菜だし味噌汁>
＜Yield> 3 servings
<Prep time> 6 min
<Cook time> 27 min
-leftover vegetable scraps (pieces you normally toss it away like skin of onion or green part of leek)
-water 3 cups
-onion , ½ cup chopped
-carrot, ½ cup chopped
-enoki mushroom, 1 cup
-turnip leaf, ½ cup chopped
-yellow miso 1½ - 2 tbsp
1; To make vegetable broth, add leftover vegetable scraps into 3 cups of water.
Simmer it for 20 mins 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;Strain the broth and put it back into the pot. Add chopped onion, carrot, and enoki mushroom. Simmer it with the lid on until all the vegetables are fully cooked.
3; Add the turnip leaf and pop the lid to steam it for 2 mins. Dissolve the miso paste. Serve it in a bowl.
<Miwa’s tips> ※Watch more on YouTube!
1; Use any vegetables you have on hand for both making broth and miso soup. 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.
It can be stored in the fridge in an airtight container for up to 3 days.
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