Summer Vegetable Miso Soup


  • 1 quart dashi
  • 2 tablespoons shiro miso
  • 2 teaspoons soy sauce
  • 1⁄2 package tofu, small dice
  • 3⁄4 cup rehydrated wood ear mushrooms or shiitake, sliced
  • 3⁄4 cup snap peas, cut into pieces
  • 1 tablespoon kimchi
  • 2 tablespoons broken dried wakame
  • Garlic chives, chopped for garnish
  • Salt to taste


Bring dashi to a very slow simmer. Add miso and soy; stir and add tofu, mushrooms, peas and kimchi. Simmer for 1 minute, ladle into bowls and garnish with dried wakame, chives and salt to taste. Makes 4 to 6 servings.

Chef Jeffrey Stoneberger, 2Nixons, Charleston, South Carolina