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Miso Soup with Rice and Edamame

Course Soup
Keyword miso soup

Ingredients

  • 1 cup wild or brown rice
  • 1-2 strips kombu
  • 2 ½ cups water
  • ⅔ cup bonito flakes
  • 2 tablespoons miso paste
  • 1 cup edamame cooked
  • 1 tablespoon chives or green onions chopped
  • 2-3 teaspoons finely chopped nori optional

Instructions

  • First, cook the rice according to the package directions. Or, if you’re lazy like me, in a rice cooker.
  • In a medium size pot, combine the kombu and water. Bring to a boil, then remove from heat. Use tongs to remove the kombu. Add in the bonito flakes and seep until they sink to the bottom (3-4 minutes). Strain out the bonito flakes. Now you have dash, and you’re ready to make your miso soup.
  • Once the rice is cooked, and still warm, stir the miso paste, rice, and edamame in to the dashi until everything is warmed through. Sprinkle on the chives and nori if using. Taste, and if you want, add some salt or soy sauce or any other seasoning you feel it needs. I like to keep this fairly simple myself as I really enjoy the taste of the miso paste in this soup.