Cook the garlic and ginger (minced or grated) in a pot with a little sesame oil to bring out the aroma.
Add the kombu dashi. Also add the miso while dissolving it.
Once it's warmed, add the soy milk, salt, and sesame paste or ground sesame seeds to adjust the flavor.
Add minced chives, red pickled ginger, sesame, (cloud ear mushrooms, etc. if available) and it's complete! It's done in no time at all!
This is what it looks like with the vegetables. It's full of nutrients.
Story Behind this Recipe
Here's a standard recipe of ours. It works really well as quick lunch, or a savory treat after to enjoy after drinks. It'll make a very light meal.
Adding the soy milk last (not letting it boil) keeps it from breaking down. If you dissolve a little kudzu starch in the soy milk before adding it, it'll take on a thickness that'll help it from breaking down. So if you're concerned about the consistency of the soup, try some kudzu. If you have any soup left over, add some to your regular bowl of miso soup, it'll turn out delicious.