Creamy Miso Broccoli Soup

Last October, American food professionals visited fermented food producers to deepen their knowledge of Japanese fermentation culture during the “Hakko Tourism in Japan” tour campaign. As part of the tour, organizers held a tasting session where guests gave candid advice from the perspective of the American market to food product manufacturers looking to enter the United States market.

Ingredients

• 1 Tbsp grapeseed oil
• ½ yellow onion chopped
• 1 clove garlic minced
• 1 Tbsp fresh grated ginger
• 1 lb or 2 cups chopped broccoli including trimmed stalks;
  reserve leaves for garnish if available
• ¼ t red pepper flakes plus more for serving
• 3 cups vegetable stock or water
• 1 ½ cup frozen peas
• 1 cup white beans
• 1 Tbsp soy sauce
• 1 ½ Tbsp miso paste
• fresh ground black pepper to taste

Yasai Soup Directions

1. Heat oil in a large pan over medium heat and sauté onion until soft. Add garlic, ginger, broccoli, and red pepper flakes. Sauté for 1 minute.
2. Add vegetable stock or water, peas, white beans and bring to a boil. Reduce to a simmer and cook covered until broccoli is tender, about 5 minutes.
3. Remove from heat and allow to cool slightly. Transfer to a blender, along with soy sauce and miso paste. Blend on high until smooth. If you prefer a thinner soup, slowly add hot water until desired consistency is reached.
4. Pour blended soup back into pot to heat until hot. Or if it is already the temperature you like, pour directly into bowls to serve.
5. Garnish creamy miso soup as desired. Try red pepper flakes, fresh cracked black pepper, and broccoli leaves.

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