Pak Choi Vegetable Soup with Miso

1.Heat the toasted sesame oil in a large pot over medium heat. Add the sliced onion and sauté for 3-4 minutes until translucent.

2.Add the garlic and ginger, and cook for another minute until fragrant.

3.Stir in the carrots and daikon radish, and cook for 2-3 minutes, stirring occasionally.

4.Pour in the vegetable broth and water. Bring to a gentle boil, then reduce heat and simmer for 8 minutes.

5.Add the zucchini, shiitake mushrooms, and pak choi stems (reserve the leaves). Simmer for another 5 minutes until vegetables are just tender.

6.In a small bowl, whisk the miso paste with a ladle of hot soup broth until smooth. Stir the miso mixture, tamari, and rice vinegar into the soup. Add the pak choi leaves and simmer for 2 more minutes. Do not boil after adding miso to preserve its probiotics and flavor.

7.Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with green onions and toasted sesame seeds. Serve hot.