I love this soup. The flavors are some of my very favorites and in the colder months I serve this often. The butternut ravioli is a vegan brand found in my local health food store and holds up well even when warmed the next day. The green vegetables can also vary according to what you have on hand, so chopped kale or Swiss chard can substitute for the bok choy. For those of you eating a gluten free diet I have used a soy bean spaghetti in place of the ravioli with great results.

Miso Soup with Butternut Ravioli
Yield:  4 servings

4 cups dashi or vegetable stock (see recipe below)
2 tablespoons Wakame sea vegetable, plus soaking liquid
1 carrot, chopped
1 onion, diced
1/2 cup Shitake mushrooms, sliced
1 cup bok choy, chopped
2 tablespoons minced fresh ginger root
1 package butternut ravioli
2 medium scallions, white and green parts, sliced thin
4 tsp. white or dark miso
Tamari soy sauce
Toasted pumpkin seeds
Toasted sesame seeds
Toasted Sesame oil

1. Cook the ravioli according to package instructions.
2. Meanwhile, bring the dashi and Wakame to a simmer and add the vegetables and ginger. Simmer until vegetables are tender, about 12 minutes. Remove from heat.
3. Arrange 4 bowls and spoon a small amount of broth into each bowl.
4. Dissolve 1 teaspoon of miso in each bowl then divide the vegetables and pasta amongst each bowl.
5. Top with the green onion, pumpkin and sesame seeds. Season to taste with tamari and pour a few drops of toasted sesame oil over the top.

In a large stockpot soak one piece kombu sea vegetable and half a cup sliced, dried shitake mushrooms in 8 cups of water.
Bring to a simmer, cover, turn off heat and allow to sit for 15-30 minutes. Remove kombu and add vegetables. Use dashi to make soup or as a base for rice and noodles.