Hearty Miso Soup with Plenty of Vegetables

Steps

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1. 1
   Roll the dashi kombu seaweed and shred it as thinly as possible. Dampen the kombu with water beforehand to make it easier to cut. This allows the kombu to create stock while also letting you enjoy it as an ingredient.
   ▶ ≈0:26
2. 2
   Sandwich the aburaage between paper towels and gently press to remove excess oil. Cut the aburaage in half lengthwise, stack the pieces, and cut them into 1 cm wide strips.
   ▶ ≈0:47
3. 3
   Cut the komatsuna spinach into 3 cm pieces, separating the stalk from the leafy part.
   ▶ ≈1:10
4. 4
   Cut the potato, kabocha squash, daikon radish, and long green onion into 1 cm thick slices. Slice the shiitake into 1 cm pieces and tear the shimeji mushrooms into smaller pieces by hand.
   ▶ ≈1:18
5. 5
   Pour 400 ml of water into a pot. Add the shredded kombu, daikon radish, kabocha squash, and potato.
   ▶ ≈1:35
6. 6
   Add the aburaage, mushrooms, and long green onion. Reserve the komatsuna spinach for now to prevent it from discoloring.
   ▶ ≈1:54
7. 7
   Turn on the burner and heat on medium, covering the pot with the lid slightly ajar. Once it starts boiling, cover completely, reduce heat to low, and simmer for about 10 minutes until the ingredients soften.
   ▶ ≈2:09
8. 8
   Add the firm stalks of the komatsuna spinach. Wait about 10 seconds, then add the leafy part.
   ▶ ≈2:31
9. 9
   When the komatsuna leaves turn a vibrant green, ladle some broth into a bowl with the miso and stir to dissolve it. Pour the diluted miso back into the pot and distribute evenly. You can combine multiple types of miso if you have them on hand.
   ▶ ≈2:56
10. 10
    Add the bonito flakes. You can also substitute dried baby sardines (niboshi), though these should be cooked from the beginning with the other ingredients.
    ▶ ≈3:26
11. 11
    Turn off the burner and ladle the ingredients along with the broth into a serving bowl. Top with ground toasted white sesame seeds.
    ▶ ≈3:40