Easy Miso with Bone Stock

◔ Makes 8 cups

⧖ 15 minutes of work, plus about 30 minutes for cooking

• 8 cups vegetable or bone stock, any kind (duck, lamb, beef, chicken, fish, etc)

• 30 grams bonito flakes

• 2 tablespoons crushed, dried mushrooms

• 2 teaspoons wakame, like Emerald Cove

• 2 tablespoons thinly sliced green onion (the white part)

• 8 tablespoons (½ cup) sweet white miso

Heat stock in a pot on the stove until small bubbles form and add the bonito flakes. Let simmer for a couple of minutes.

Turn off the heat, cover the pot, and let the fish flakes steep for five minutes.

Strain the broth using cheesecloth or a chinois.

Put the broth back on the stove on low heat and add mushrooms, wakame, and onion. Simmer for 20 minutes.

Remove about a cup of broth, put it in a jar with a sealable lid and add miso. Shake until completely smooth and stir back into the soup.

Eat!

Notes:

• I like to keep this in the fridge and heat individual portions for meals throughout the week.

• Use the soup as a base for heartier meals and add chicken, tofu, vegetables, or anything else you like.

• Sweet white miso makes a mild soup but there are plenty of other flavors and options on the market and you should use your favorite.