This soup is a gorgeous way to celebrate the delicate flavours and vibrant colours of spring, it’s ideal if you’re trying to shed some winter chunk but are still craving warm, comforting meals at dinnertime. Add some of your favorite seaweed to ramp up the protein content.
6 cups filtered water
3 slices of dried Kombu
4 dried shitake mushrooms
8 asparagus spears, trimmed and cut diagonally in 3cm slices
2 4cm pieces of kombu
1 cup sugar snap peas, strings removed and sliced in half lengthways
3 medium radishes, thinly sliced on a mandolin lengthways
6 tablespoons of unpasterised sweet white miso
Zest of 1 lemon, cut in very fine long strips
1 tablespoon fresh lemon juice
1 small bunch watercress trimmed
¼ cup thinly sliced scallions
MAKE THE DASHI
Add kombu, shitakes and filtered water to a medium pot, bring to the boil over a high heat. Cover the pot, reduce to low heat and simmer for 20 minutes. Remove the kombu and shitakes; I like to slice the mushrooms and return them to the broth with the other vegetables. Compost the kombu.
MAKE THE SOUP
Bring the dashi up to a simmer over high heat. Add the asparagus and sugar snap peas and cook for 10 seconds then add radishes to the broth for another 10 seconds. Remove all the vegetables with a slotted spoon and set aside to cool. Reduce the heat to low and add the miso; you may find the miso leaves some hulls in the bottom, you can remove these if you want a lump-less broth. Distribute the warm vegetables and watercress amongst the bowls. Remove the broth from heat and stir in lemon strips and lemon juice. Pour the broth over the vegetables and garnish with scallions.