Asparagus, shiitake and sesame miso soup 

Asparagus is in season right now here  in Australia. It is always great to have seasonal veggies! I must say asparagus isn’t typical miso soup ingredients but why not using asparagus? 

I also added shiitake for extra umami flavour and sesame for richness. Please do make sure to use ” ALIVE” miso which contains probiotics and enzymes!

How can you find out if your miso is alive or not ? if your miso says ” UNPASTEURISED” that means never heated

Recipe

Ingredients 

• 4 cups (1Lt/33fl oz) filtered water 
• 15g (0.5oz) dried shiitake 
• 2 tsp vegan dashi (stock) powder 
• 2 tbsp miso 
• 1 bunch of asparagus, sliced thinly  
• 2 tbsp roasted ground white sesame 

Method 

1. Wash the dried shiitake mushroom lightly especially backside of the caps. 
2. Soak the mushroom in 1 cup (250 millilitre/ 8.5 ounce) of cold water for 3 to 5 hours. If you don’t have time, you can soak in warm water for 1 hour or until the shiitake is fully reconstituted. 
3. Take out the shiitake mushroom and keep the soaking water. 
4. Place 4 cups (1litre/33 ounce) of water including the water used for soaking shiitake in a pot and heat over high heat. 
5. Add the dashi powder and bring to the boil. Once bring to the boil, simmer for at least two minutes to enhance the flavour. 
6. Add chopped asparagus and simmer for a minute then turn off the heat. Dissolve the miso paste with strainer into the soup. Then add the roasted ground sesame. Serve immediately 

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This recipe is from my cookbook ” Japanese superfoods“.

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