Miso Soup with Root Vegetables

This Japanese staple is surprisingly easy to make. You just need Dashi (Japanese Soup stock) and Miso paste and whatever various ingredients you want. No, Miso soup does not need to have seaweed and tofu. In fact, my favorite Miso soup ingredients are nappa cabbage, bean sprouts, potatoes and yams. My mom used to put chicken drumsticks in it!

I used yams, carrots and bean sprouts this time.

Ingredients
Dashi (soup stock), 3 cups (I made it with kombu, thick sea weed)
1 cup of chopped carrots
1 cups of chopped Yam
1.5 cup of bean sprouts washed
2 to 3tbsp of miso (by the way- some miso is more salty than others, so adjust to your taste)
½ cup of chopped green onions

1. Cook the dashi in a saucepan, according to directions. (Katsuo dashi-fish stock powder is popular, but I made a stock with Kombu (dried seaweed).
2. Add carrots and yam, cook about 10min, medium heat, or until vegetables are tender.
3. Add a 3tbsp of stock to miso paste in a cup, whisk it to melt the miso, add to the pan, and stir.
4. Add bean sprouts cook for about a min.
5. Serve it in a soup bowl, garnish with green onion.
(vegan)