Dashi - a broth made from kombu seaweed and water - is the base for this traditional Japanese soup. Miso offers a meaty flavor. Substitute arugula or spinach for the watercress if you wish.
1 cup dried kombu or other shredded seaweed (about 1 ounce)
4 cups water
1/4 cup yellow miso (soybean paste)
1 teaspoon olive oil
1 1/4 cups shredded peeled daikon radish or sliced radish
1/4 cup shredded carrot
2 tablespoons chopped green onion bottoms
2 cups trimmed watercress (about 1 bunch) or arugula
2 teaspoons chopped fresh dill
1 teaspoon fresh lemon juice
2 tablespoons chopped green onion tops
How to Make It
Combine kombu and water in a large saucepan; bring to a boil. Reduce heat and simmer 1 minute. Drain in a colander over a bowl, reserving liquid. Discard kombu. Combine 1/4 cup reserved liquid and miso, stirring with a whisk.
Heat oil in pan over medium heat. Add daikon, carrot, and onion bottoms; cook 3 minutes. Add remaining reserved liquid; bring to a boil. Reduce heat; simmer 5 minutes. Add watercress and dill; cook 1 minute. Stir in the miso mixture, and cook 1 minute. Stir in lemon juice. Sprinkle with green onion tops.
Can't believe I'm the first to review this! So much more than your ordinary miso soup - it was just bursting with freshness from the watercress, carrot, and radish. The dill was a subtle but really nice touch, and the seaweed-infused broth gave it just the right hint of fishy flavor. Served it with quinoa and baked tofu - definitely company worthy.
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