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
Please use ” unpasteurised miso ” that has NO MSG added for maximum health benefits!
- 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
- Wash the dried shiitake mushroom lightly especially backside of the caps.
- 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.
- Take out the shiitake mushroom and keep the soaking water.
- Place 4 cups (1litre/33 ounce) of water including the water used for soaking shiitake in a pot and heat over high heat.
- Add the dashi powder and bring to the boil. Once bring to the boil, simmer for at least two minutes to enhance the flavour.
- 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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