A Japanese staple, this soup has a rich taste and is quick and easy to make. And, it is so, so much better than the packaged variety. Wakame is a tender sea vegetable that expands seven times during soaking. Do not be tempted to use dashi (Japanese bouillon), as it probably contains dried sardines.

Serves 3–4

INGREDIENTS

• 1 (2-inch) piece wakame
• 4 cups water
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 2 tbsp. miso, dissolved in 2 tbsp. water
• 1 tbsp. mirin (sweet rice wine) (optional)
• 1 tbsp. soy sauce
• Chopped fresh parsley, to garnish

INSTRUCTIONS

1. Soak the wakame in 1 cup of water for 10 minutes; drain. Remove the central rib and cut into small pieces.
2. In a saucepan, boil the remaining water and add the onions, carrots, and wakame pieces. Reduce the heat and simmer for 5 minutes; the vegetables should be just cooked.
3. Remove from the heat and add the dissolved miso, mirin, and soy sauce. Do not reboil, because this spoils the flavor of the miso.
4. Serve garnished with parsley.

VARIATIONS:

MISO,GINGER AND SPINACH SOUP:

• Prepare the basic recipe, omitting the wakame. Add 2 teaspoons minced gingerroot with the onion and carrots, cook for 3 minutes, then add 2 cups chopped spinach and cook for 2 minutes until wilted. Remove from heat and finish as for the basic recipe.

MISO AND ASPARAGUS SOUP:

• Prepare the basic recipe, omitting wakame. Add 4 asparagus spears, finely sliced on the diagonal, at the same time as the carrot.

MISO, BOK CHOY AND TOFU SOUP:

• Prepare the basic recipe, omitting wakame. Cook the carrots for 2 minutes, then add 1 head shredded bok choy and cook for another 3 minutes. Add 1 cup cubed silken tofu with the miso paste.

MISO AND OYSTER MUSHROOM SOUP:

• Prepare the basic recipe, omitting the wakame. Add 1 cup sliced oyster mushrooms at the same time as the carrot.