Miso soup

TIME15 minutes MAKES1L PORTION
0.5x 1x 2x 3x

INGREDIENTS

  • 1L of awase dashi (ideally niban dashi, or second dashi)1
  • 100g of miso (white or red)

Optional toppings

  • 15g dried wakame seaweed
  • 200g silken tofu (cut into cubes)
  • 100g mushrooms (shiitake or shimeji)

Garnish

  • Spring onions (thinly sliced)

STEPS

  1. Place the dashi over low heat to keep it warm. Using a small strainer, mix in the miso with the back of a spoon.

  2. Add the toppings, and allow to rehydrate/warm up without letting the soup come to a simmer (approximately 5 minutes).

  3. Serve, garnishing with the spring onion.

NOTES

  1. If you want to avoid making ichiban dashi (first dashi), you can bring the kombu and bonito flakes to a simmer directly for 5-10 minutes. ↩︎

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