With its roots in shojin-ryori Buddhist cuisine, this hearty miso enriched soup is a great way to get more vegetables into your diet and warm you up on these windy, rainy days. It reminds me of tonjiru, but without the porky overtones, and is the type of soup that makes you feel almost invincible after eating a bowlful. We make ours with homemade chicken stock, which adds a medicinal chicken soup vibe to help ward off those winter bugs. You can of course keep it traditional by using vegetable stock which makes it vegan friendly and just as delicious.
kakuni 