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Miso Soup With Mixed Seasonal Vegetables Recipe
Ingredients (9)
- 1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water
- 3 1/2 cups (830ml) cold water
- 1/2 ounce katsuobushi (dried bonito shavings) (14g; about 2 1/2 cups)
- 1 tablespoon plus 1 teaspoon (22g) shiro (white) or other mild miso (see note)
- 1 tablespoon plus 1 teaspoon (22g) aka (red) or other dark miso (see note)
- 1/2 of one watermelon radish or 1 whole small radish, cut lengthwise into wedges, then sliced crosswise very thinly
- 2 large bok choy stalks (with leaves), 3 Swiss chard stems (without leaves), or 4 kale stems (1 1/2 ounces; 50g), sliced very thinly
- 12 pea shoots, thick stems picked
- Yuzu, lemon, or lime juice (optional)
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats