There are certain recipes I know I will revisit long after my Daily Vegan Lunch project is finished. This is one of them!
4 cups water
1 teaspoon konbu powder (ground up konbu squares, I use a coffe grinder)
1 tablespoon Korean red pepper paste a.k.a. gochujang
3 tablespoons miso (I used shiro miso)
3 cloves garlic, minced
2 teaspoons sesame oil
1 potato, peeled and chopped into 1 inch cubes
3 shiitake mushrooms, soaked, stems cut off
1.5 cups onion, chopped
1 zucchini, peeled and chopped into 1 inch cubes
1/2 a medium sized daikon radish, cut into 1/2 inch slices
Sesame seeds for garnish
Fry the onion and garlic in sesame oil in the bottom of a large soup pot on medium heat until onion begins to go translucent, about 3 – 5 minutes. Add zucchini, cook 2 more minutes. Add water, konbu powder, red pepper paste, and miso. Stir to blend. Add remaining ingredients, which include potato, mushrooms, and daikon. Bring the pot to a boil on high heat. As soon as it boils, turn the heat down to medium-high and cook until potatoes are fork tender.
Garnish with sesame seeds.