This spring miso soup is a light and refreshing dish that is perfect for the warmer months. It is vegan, vegetarian and low-fat friendly. The combination of light sesame oil, red radishes, carrot, green peas, barley miso and lemon juice provides a delicious and nutritious meal for those on a plant-based diet. It takes no more than 10 minutes to make and the end result is an incredibly flavourful dish that can be enjoyed by all.
Ingredients used:
- 2 - Scallions
- 2 - Dill Weed Sprigs
- 1 - Light Sesame Oil
- 8 - Red Radishes with Tops
- 1 - Small Carrot
- 3 - Kombu Dashi OR Vegetable Broth
- 10 - Green Peas in the Pod OR Shelled Peas
- 7 - Light Barley Miso (Unpasteurized)
- 1 - Fresh Lemon Juice
Recipe steps:
- Thinly slice the scallion greens into diagonals and reserve them for garnish. Slice the white parts into thin rings. Pluck the dill leaves from their stems and reserve the stems for soup stock.
- In a medium saucepan over medium heat, warm the oil. Add scallion whites, radish slices and carrot. Saute for 3 to 4 minutes, until softened.
- Add the kombu dashi or vegetable broth, raise the heat and bring the soup to a boil. Reduce the heat to low and simmer, uncovered for 5 minutes, or until the vegetables are crisp tender.
- Add the radish greens, peas and dill weed. Increase the heat and return the soup to a simmer. Continue to cook, uncovered for 3 minutes.
- Pour 1/4 cup of the soup stock into a small bowl. Add the miso and stir to dissolve. Add the miso mixture to the soup and simmer (do not boil) for another minute. Season with more miso if desired or a big of water if the soup is too strong.
- Stir in the lemon juice and serve immediately garnish with the scallions greens.
This delicious and nutritious spring miso soup is a perfect dish for the warmer months. It is easy and quick to make and is vegan, vegetarian and low-fat friendly. With the combination of simple ingredients, this soup will delight anyone who tries it. Enjoy!
