Small and compact, millet warms the body. It is sometimes dry-roasted before cooking to bring out its nutty flavour. Although the grains plump up when cooked, they can be dry, and millet is usually served with a sauce or combined with beans, or, as in this dish, cooked into a soup.
The celery and onion are sliced and the butternut is cubed
The millet is dry-roasted on the stove for several minutes
The celery, onion and butternut are layered in a pot. The millet is spread over the layered vegetables and water is added down the side of the pot
The miso is puréed with a small amount of the soup broth
Miso soup with millet and butternut