Ingredients
2 cups water
1 3-inch piece kelp (kombu), optional
2 tbs miso paste or to taste
1/2 a stick gobo (fresh burdock root) or 1 small daikon, small-diced
1 small carrot, small-diced
1 celery stalk, small-diced
1 small onion, small-diced
1 small potato, small-diced, optional
Preparation
Place kelp (if you are using it) and water in a pot over low heat. When bubbles start to form, discard the piece of kelp. Add the miso paste, stirring until it dissolves. Add vegetables and cook until they are tender, about 5-10 minutes.
