Yields:
1 Serving
Miso Soup
This is the very simplest version of the classic Japanese soup. A great variety of ingredients can be used.
Ingredients
Adjust Servings
-
Dashi
- ~
Instructions
-
Dashi
- Place the Kombu in ½ cup water and soak for 2 to 3 hours. Snap the hard stems out of the mushrooms and soak in ½ cup water for 2 to 3 hours.
- Finalise the dashi by removing the kombu and mushrooms (give them a gentle squeeze to remove excess fluid); combine the liquids and make up to 2 cups, total.
- Reserve and dice one of the mushrooms for the soup.
- Bring the dashi to the boil.
-
Take a ladle-full and add it to the miso paste in a small jug – stir to form a smooth paste.
- Divide the remaining dashi between two bowls, add the mushroom, spring onion, wakame and tofu and stir gently.
-
Add half the miso to each and stir through.
Notes
Miso paste comes in a variety of types - generally the darker the colour, the stronger the taste
Other Ingredients
Hard – added to the cold dashi and bring to the boil
Carrot
Daikon
Kabocha (Japanese pumpkin)
Onion
Potato
Turnip
Soft – added to the boiling dashi just before serving
Bean curd
Bean sprouts
Cabbage
Eggplant
Mushrooms – enoki, maitake, shimji, shiitake
Spinach
Deep-fried tofu