RECIPES OF JAPAN

Potato Carrot Broccoli Miso Soup

Ingredients

1 small

1

1/4 head

1 large

1 1/2 cups

1 1/2-2 tbsp

1. Soak potato in water to prevent discoloration
2. Divide broccoli into florets
3. Slice cabbage leaf core into thin slices, cut leaf into shreds
4. In a saucepan, place stock, carrot, and drained potato, and bring to a boil
5. Reduce heat to medium and when almost cooked, add broccoli and cabbage
6. Cook for a further 2-3 minutes
7. Soften miso in a small cup by adding a couple of tablespoons of hot stock from the saucepan... still until the miso has dissolved
8. Place miso in saucepan
9. Remove from heat as soon as it reaches the boiling poin
10. Serve immediately