After a full weekend of indulging at Thanksgiving, all I wanted was something light and brothy last night. I have two cans of no-chicken noodle soup around, but miso soup sounded so much more delicious.
Sometimes when I get a stomach ache I like to make a quick version with just vegetable broth and miso, but since I had time, I simmered the kombu to make a vegan dashi stock, which adds more flavor and depth to the soup. I also used some thinly slice nori, since I didn’t have wakame to add to the soup. I prefer wakame, because it unfurls and is softer, so if you can find it, definitely use it. I also added shiitake mushrooms back into the soup after making the stock, but they are completely optional. Button mushrooms would be nice too.
Avocados and Ales 