Delicious Miso Minestrone Recipe: A Koji Cooks Twist

MISO MINESTRONE

The other night, I prepared a big batch of miso soup and decided to experiment with the leftovers. This recipe combines Italian and Japanese flavors, and the outcome was unexpectedly delicious. The Minestrone is easy to make and can be turned vegetarian by using vegetarian dashi powder or vegetable broth.

MISO MINESTRONE - Recipe (serves 6-8)

6 cups of prepared dashi broth - I use Hon dashi granules.

1/4 cup shiro miso paste - (sweet white miso - i use Honzukuri brand)

2 tablespoons mirin

2 teaspoons light colored soy sauce (not lite)

10 grinds of fresh white pepper

1 cup of peeled, diced sweet potato

1/2 cup of shredded carrot

1/4 cup sun-dried- tomatoes coarsely chopped (dry not packed in oil).

1 cup of diced firm tofu

1 can of cannellini beans, drained.

2 cups of cooked small pasta shells at room temperature.

1.5 tablespoons of dry Wakame seaweed

GARNISHES

2 tablespoons chopped parsley

1/4 cup sliced scallions

METHOD

Heat the dashi in a soup kettle or pot over medium heat. Whisk in the miso, then add the mirin, soy sauce, pepper, sweet potato, and carrot. Simmer until the sweet potato is tender. Mix in the remaining ingredients and continue to simmer until hot. Serve garnished with parsley and scallions.