Spicy Kimchi Miso Soup
Kimchi is a fermented cabbage product that is found in most supermarkets these days. It is so good for digestion, and it adds a layer of rich flavor to miso soup. Best of all this soup is very low in calories!
- 8 dry shitake mushrooms
- 1 piece dry kelp (4-inch square)
- 5 c water
- 1 Tbsp vegetable oil
- 1 dry Japanese chili pepper
- 1/2 medium onion, chopped
- 1 clove garlic, crushed
- 1 c kimchi
- 1 tsp soy sauce
- 1 Tbsp sugar
- 1 medium parsnip, peeled, cut in half-inch pieces
- 5 Brussels sprouts, trimmed, cut in half lengthwise
- 2 medium carrots, peeled, cut in half-inch pieces
- 2 Tbsp red miso paste
- 1-2 Tbsp green onions, sliced
- Prepare dashi stock by adding dry shitake mushrooms and kelp to the water. Soak overnight.
- Strain the mushrooms and kelp from the dashi stock. Reserve kelp for other recipes, Slice mushrooms and set aside.
- In a large pot over medium heat, warm the oil. Crush the Japanese chili and add to oil. Add onion; saute until translucent.
- Add garlic, reserved mushrooms, and kimchi. Saute another minute.
- Add dashi stock, soy sauce and sugar. Bring to a simmer. Add parsnips and Brussels sprouts; simmer 7 minutes.
- Add carrots; simmer another 7 minutes.
- In a small bowl, place the miso. Add a spoonful of the soup broth. Dissolve the miso and return all to the pot.
- Remove from heat. Serve immediately, sprinkled with green onions.