Miso Soup

Miso Soup This is the very simplest version of the classic Japanese soup.  A great variety of ingredients can be used.
Servings: 1 yield(s)
Ingredients
    Dashi
  • 15 g Kombu (Dried kelp)
  • 3 dried Shiitake mushrooms
    • ~
  • 1 rehydrated Shiitake mushroom - finely diced
  • 1 Spring onion - finely sliced
  • 2 tbsp Wakame (Dried soup seaweed)
  • 1 tbsp Miso paste (See Note)
  • 60 g soft Tofu - in 5mm dice
Instructions
    Dashi
  1. 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.
  2. 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.
  3. Reserve and dice one of the mushrooms for the soup.
  4. Bring the dashi to the boil.
  5. Take a ladle-full and add it to the miso paste in a small jug – stir to form a smooth paste.
  6. Divide the remaining dashi between two bowls, add the mushroom, spring onion, wakame and tofu and stir gently.
  7. Add half the miso to each and stir through.
Recipe 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