Vary this recipe by using whatever green spring vegetables you like. Try it with white miso for a lighter, sweeter taste. Always cook miso gently, the enzymes it contains, beneficial to good digestion, are assisted by gentle heat but are denatured by boiling. It is said that adding a pungent flavours such as ginger, lemon or spring onion greens to miso soup just before serving, will activate the enzymes, making them beneficial.
4 medium spring onions
1/2 bunch bok choy
1/2 tablespoon corn oil
2.5cm knob ginger, very finely sliced
15cm stick kombu, soaked in water to cover for 30 minutes
6 cups stock
100g silken tofu, cut into small cubes
4 tablespoons brown rice (gen mai) miso
Chop spring onions into rounds, keeping the white and green parts separate.
Cut the bok choy, keeping the white and green parts separate.
Heat a pan and add the oil.
Saute the white onions, then the ginger.
Add the white of bok choy.
Drain and finely slice the kombu, combine the soaking water with stock.
Add the kombu and stock.
Simmer, uncovered, for 20 minutes.
Turn heat to low and add the silken tofu.
Mix the miso to a paste using a little of the soup.
Add the miso and the greens from the onions and bok choy.
Cook for 5 minutes, do not boil.
Serve with more ginger if desired.
NB: Adding some udon noodles when you add the tofu is nice for a heavier soup.