From Nobu’s Vegetarian Cookbook, Nobu Matsuhisa, Pie Books, 2011.
Miso soups are delicate and delicious. I found six varieties in Nobu’s vegetarian book and decided to make one—but then I found that I didn’t have any of the ingredients for his so went ahead and made one of my one, though following his basic steps.
I put 4 cups water into a saucepan and when it had reached a boil I added a teaspoon kombu powder and let it simmer for a few minutes. I added a tomato cut into wedges and a few pieces of Chinese cabbage. I brought it back to the simmer and added a tablespoon miso dissolved in a little of the hot broth. The soup was made.
Tasty and refreshing. I must try the Nobu varieties when I have the ingredients.
Ease of cooking: ✔✔✔✔✔