2cupsyour choice bok choy, cabbage or nappa cabbagethinly sliced
1cupshitake musroomsthinly sliced (ends removed)
2green onionsthinly sliced on the diagonal
5-6tablespoonsmiso(light miso yields lighter flavor, dark will yieldd and earthy flavor)
lemon juiceto taste
fresh gingerto taste
Heat pan to medium-high. Add oil. Cook onion with a tiny pinch of salt until onion begins to brown. Add garlic. Cook and stir until soft. Add shitakes and cook about 10 minutes to develop flavors. Add carrots and daikon. Cook until just shiny, then add water and simmer for 40 minutes until carrots are tender.
In a separate bowl, mix 1 cup of the soup broth with miso, then add back to the soup.
*** Do not bring miso to a boil. You want to heat it gently to maintain the beneficial enzymes.
Add cabbage and tamari to liven the flavor and spritz with lemon and fresh grated ginger to taste. Garnish with green onion.
For variation, try adding:
Tofu: Press tofu, dice and bake at 350 for 25-30 minutes. Season with tamari sauce and add to each bowl.
Arame (sea vegetable): Soak 4 tablespoons in ½ cup water. Drain & rinse. Add to soup with cabbage.