If you were mine, and you came to me with a great bout of melancholia–I’d feed you miso soup. The steaming ladlefuls alone could unwind the uptight, and within no time smiles would be all over the place (what else can one do with a warm belly?) Homemade bone broth, quality-made miso paste (read: fermented!) and dried seaweed are the three requirements for my miso, with just a sprinkle of scallions. Rest easy, kind warrior! We’ve arrived at bowlfuls of miso.
1 quart broth (chicken, beef, fish, preferably homemade)
1/4 c. traditionally prepared miso paste
1/2 c. dried seaweed (try any variety! There are lots)
1 T. ginger, peeled and minced
1/4 scallions, finely sliced (white and tender green portion of the stalks)
chili flakes, if desired
wheat-free tamari, if desired
Place dried seaweed in a bowl. Cover with boiling water. Allow to become soft, about 15 minutes. Meanwhile, bring the broth and ginger up to a boil. Turn off heat. Whisk in miso paste. Drain water from the seaweed, then add seaweed to soup. Taste and adjust seasonings if needed (add in chili flakes, add tamari for a stronger, saltier taste). Ladle into bowls, top with scallions. Eat immediately. Serves 4.