1 yellow onion, peeled and diced, or sliced in crescents
4 carrots, cleaned and chopped, peel if not organic
1/4 green cabbage, shredded
6 cups water
3-4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty)
1 small piece kombu
1 scallion chopped
4 ounces Mushrooms, cleaned and chopped
4 ounces Silken tofu cubed
One serving cooked noodles like mung bean glass noodles, vermicelli rice noodles.
In a large soup pot, bring 5 1/2 cups of the water to a boil. Reduce heat to medium, add in onions, cabbage, carrots and kombu and cook until vegetables are soft, about 10-15 minutes. The kombu is the dark leaf in the center of the pot. It is kelp, and provides a rich, salty flavor to the broth along with nutrients like iodine. We use Wild Atlantic Kombu from Maine Coast Sea Vegetables.
In a small bowl mix the miso with about 1/2 cup water until well blended. Set aside.
If using tofu and or mushroom, add to soup and cook for about 2 more minutes.
Remove from heat.
Stir in miso.
Add a small amount of cooked noodles to each individual bowl. Ladle soup on top. Garnish with scallions.
Serves 2 – 4