Basic Miso Soup

Serves: 4

• 4 cups water
• 1 tsp. hondashi
• 4 Tbsp. miso

Put water in pot with hondashi and whatever vegetable that needs cooking. When the vegetable is cooked, add miso diluted with little water or hot stock. When soup comes to a boil after adding miso, serve. Avoid long boiling after miso is added. Tofu cubes can be added just before miso is put in.

Vegetables such as cabbage, daikon, mustard cabbage, horenso, green onions, shungiku, togan, hechima, etc., can be added.

Note: If a large quantity of miso soup is made, it can be refrigerated. Use small portion at a time as desired.