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Basic Miso Soup
5 cups water
1 strip kombu, hijiki, or other sea vegetables (you can buy seaweed and the like at many health food stores and Japanese groceries.)
1 cup chard, kale, or other greens
1/2 cup carrots, sliced
5 tsps miso
Rinse kombu or sea vegetable in cold water for 10 minutes. (If using arame, do not soak.) Wipe kombu with dry towel to remove excess sodium. Cut kombu into small strips and add to pot. Bring water to boil. Add carrots. Cover and reduce flame to medium low. Simmer for about 10 minutes. Take a little of the broth out to mix with miso to form a puree (miso should not be boiled because it will kill the beneficial bacteria). Return miso to the pot and simmer 2 or 3 minutes. Add chard, kale, etc. Simmer 2 minutes. Serves 4.
What is stronger than a mother's love? The smell of spring onions on your girl's breath. ~Four Hundred Laughs: Or, Fun Without Vulgarity, compiled and edited by John R. Kemble, 1902
To quickly shave or shred fresh Parmesan cheese, use a vegetable peeler or a zester.
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