Miso soup is a traditional Japanese soup consisting of a stock called 'dashi' into which is mixed softened miso paste. Although the addition of miso paste into the 'dashi' is the only characteristic that actually defines miso soup, other ingredients are added depending on regional and seasonal recipes and personal preference.

Miso Soup

1 onion, diced
1/3 cup grated carrot
1/4 cup chopped green onion
2 teaspoons vegetable oil
4 cups water
4 teaspoons crushed, fresh soybeans, (see note)
2 teaspoons miso, (see note)
2 teaspoons sesame paste (tahini), (see note)

1. In a medium saucepan over medium heat, saute onion, carrot, and green onions in oil for 5 minutes.
2. Add soybeans, water, soybeans, miso, and sesame butter. Increase heat to medium-high; bring to a boil, reduce the heat to low, and simmer 20 to 30 minutes.

Makes 4 servings.

Notes:

• Fresh soy beans are available in many grocers' freezers as edamame; they should be shelled before being eaten or used in soup.
• Miso is a fermented soybean paste sold in plastic bags in the refrigerated section of Japanese and other Asian markets; sometimes it is also sold in small (6-oz.) glass jars.
• Sesame paste (also known as tahini) is made from ground, toasted sesame seeds and is sold in Middle Eastern shops and markets.