Bring 500 ml of dashi stock to a boil. In the meantime rub the okra on a cutting board with salt to remove the fine hairs on the surface, cut off the blossom ends and slice into small pieces.
Chop up the Japanese leek.
When the dashi stock comes to a boil, add the okra and Japanese leek and turn the heat down to low. (If you simmer it too long the okra's sliminess will drain out into the soup so pay attention!)
Add some miso dissolved in a bit of the dashi stock about a minute after adding the okra. Turn the heat off and it's done.
Story Behind this Recipe
My mother's go-to miso soup recipe is now my go-to recipe, too!
The sliminess in the okra is a substance called mucin, which invigorates cell activity and increases your metabolism. It may help clear up skin problems, decrease fatigue, get rid of constipation and even have anti-aging effects! I eat it every day just in case.