Miso Soup With Mixed Seasonal Vegetables Recipe

In a medium saucepan, combine kombu with cold water and cook for 8 minutes over medium heat; lower heat to prevent it from exceeding a bare simmer. Remove kombu with tongs and discard or reserve for another use. (Kombu can be sliced thinly and tossed into a salad.) Add katsuobushi to water and bring to a rolling boil for 2 minutes. Remove from heat, cover, and let dashi stand 10 minutes. Strain dashi through a fine-mesh strainer set over a heatproof bowl; discard katsuobushi. Transfer dashi to a clean saucepan. In a small bowl, whisk both misos with just enough dashi to form a thin paste. Stir miso paste into dashi until incorporated. Ladle dashi into warmed bowls, garnishing with radish, greens or stems, and pea shoots. Add a few drops of citrus juice to each bowl, if desired. Serve right away.