Bean Sprout, Ginger & Shitake Miso Soup

Serves: 2-4 (1 cup servings, or 2 larger servings)

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

  • 4 cups water

  • 1 large strip dried kombu, cut into pieces about 2 inches in length

  • 4-5 dried shiitake mushrooms

  • 4 tbsp miso of choice (used here is a Brown Rice Miso, which has a full and robust flavor)

  • ½-inch piece ginger, grated

  • 2 cups Salad Cosmo Bean Sprouts

  • Salad Cosmo Radish Sprouts* Optional 

  • Sesame seeds, for garnish if desired

Instructions:

  1. Add water, kombu, and shiitake to a medium saucepan on medium-low heat. Bring just to a simmer (the key is to not let the water boil, otherwise the kombu and shiitake could become bitter).

  2. Just before the water reaches a boil, remove kombu and shiitake (discard or save for a later use).

  3. Turn off heat.

  4. Add grated ginger and stir well.

  5. Next you’ll want to incorporate the miso into your stock. Begin by either placing the miso in a small fine-mesh strainer or ladle just below the broth’s surface and stir with a spoon to break up the miso and distribute well.

  6. Prepare your serving bowls by equally distributing the bean sprouts and wakame seaweed in each bowl. Ladle hot miso broth on top and serve immediately. Garnish with Salad Cosmo Radish Sprouts and sesame seeds if desired.