Vegetarian Miso Soup

Joanna's Food is hosting the next Heart of the Matter roundup. The theme this month is vegetables, so I've decided to submit a vegetarian version of miso soup. Miso soup is Japanese in origin, traditionally consisting of a fish stock called dashi and, of course, miso. Often tofu is added for texture and body, but I have heeded the warnings of Sally Fallon, and so rarely consume tofu. Any combination of vegetables can be used for this soup, which makes this a perfect recipe if you have an excess of vegetables on hand. Some suggestions: snow peas, celery, cabbage, peppers, onions, shallots, dried mushrooms, bean sprouts, or whatever strikes your fancy.

Make sure to add the miso to the soup at the end of the cooking time, as cooking the miso alters the flavour and reduces the nutritional benefits.

Vegetarian Miso Soup

6 cups of water
5 tablespoons of tamari or soy sauce
1 teaspoon of sesame oil
freshly ground black pepper
2 tablespoon of finely minced ginger
2 thinly sliced carrots
5 fresh mushrooms, roughly chopped
2/3 cups of fresh peas
3 small leeks, finely chopped
a generous handful of green beans, chopped into small pieces
1 large potato, finely diced
4 chopped green onions - reserve some for garnishing
4 tablespoons of black miso dissolved in a 1/2 cup of hot water
1/2 - 1 teaspoon of sea salt

Put all of the ingredients, except the miso and salt into a large pot and bring to a boil. Reduce the heat to medium low, cover and simmer for about 7 minutes, or until the vegetables are just tender. Turn off the heat and stir in the miso paste. Test for seasoning, adding salt if necessary. Serve with bits of green onions sprinkled over top.