Hijiki Miso Soup with Local Greens

A simple yet flavorful soup using Okinawa's wild greens and dried hijiki seaweed in a deeply savory miso base.

Cuisine: Asian

Category: Soups

Prep: 10 minutes. Cook: 8 minutes.

Serves 2.

Ingredients

• 5g, dried hijiki seaweed
• 100g, chopped local greens
• 400ml dashi stock
• 1 tbsp white miso paste
• 1 tsp mirin
• 1/2 tsp sesame oil

Instructions

1. Step 1: Rinse 5g dried hijiki seaweed under cold water and soak in 100ml warm water for 10 minutes until rehydrated; drain and chop finely.
2. Step 2: Bring 400ml dashi stock to a gentle simmer in a small pot over medium heat.
3. Step 3: Add 100g chopped local greens and simmer for 2 minutes until wilted.
4. Step 4: Whisk 1 tbsp white miso paste with 2 tbsp warm dashi stock until smooth, then stir into the pot. Add 1 tsp mirin and simmer for 1 minute without boiling.
5. Step 5: Remove from heat and stir in 5g chopped hijiki seaweed and 1/2 tsp sesame oil. Let sit for 2 minutes to infuse flavors before serving.