- CARROT - BROCCOLI - MISO SOUP INGREDIENTS
1/4 head of Broccoli
1 large Cabbage leaf
1 1/2 cups of dashi stock (see basics
for preparation method)
1 1/2 - 2 Tbsp miso (light or dark)
potato and carrot into 1/4 thick rounds. Soak potato in
water to prevent discoloration. Divide broccoli into florets.
Slice cabbage leaf core into thin slices, cut leaf into
shreds. In a saucepan, place stock, carrot, and drained
potato, and bring to a boil. Reduce heat to medium and when
almost cooked, add broccoli and cabbage. Cook for a further
2-3 minutes. Soften miso in a small cup by adding a couple
of tablespoons of hot stock from the saucepan... still until
the miso has dissolved. Place miso in saucepan. Remove from
heat as soon as it reaches the boiling point. Serve immediately.