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Children love Miso Soup. We use milder Chickpea Miso in cooking class, because they are attracted to a sweeter taste and less salt for young children helps them develop properly. I sometimes add just a bit of Tamari to balance the flavor. I have noticed through the years, that every ethnic group of children are exuberant when this recipe comes up.

SPRING MISO SOUP WITH SCALLIONS

6 cups water

1 dried shiitake mushroom, soaked in water

1 thin slice fresh ginger

1/2 cup leek, cut into small squares

1 carrot, cut into mouth-sized pieces

1/2 cup broccoli, cut into small pieces

6-8 tsp. chickpea miso

soy sauce to taste

1 sheet nori sea vegetable, cut into thin strips with scissors

Boil water, add mushroom and ginger along with 2 teaspoons of soy sauce and simmer for 15 minutes. Remove ginger. Mushrooms may be also removed, if desired. Chop veggies into small mouth size pieces and add to soup pot. Turn flame down and simmer until soft.  Add soy sauce  to soup pot and cook for 4-5 minutes more. Turn flame off and add miso by pureeing with a small amount of soup water and returning to pot. Top individual soup bowls with nori strips and scallions.

Miso is fermented soybean that is renowned as a powerful digestive aid. Miso is traditionally used in soups, but may also be used in sauces or as a seasoning for vegetables.