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MISO SOUP
BASE INGREDIENTS:
DASHI POWDER: (I suggest an organic dashi powder) use the amount suggested on the packet
MISO PASTE: about 20 grams/ 1Tbsp per 150ml of water
SERVING:
Measure the amount of water used based on your bowl size. Eg. The standard Japanese miso bowls are about 150ml. If you want to make enough to serve 4, use 4 bowls of water.
MISO:
The LIGHTER the colour of the miso paste the less salty it is and the sweeter it is.
The DARKER the colour of the miso paste the more salty it is and the less sweet it is.
INGREDIENTS:
WAKAME
SILK TOFU OR AGE
MOST VEGETABLES:
ENOKI MUSHROOMS
DAIKON RADISH
SPRING ONION
ONION
POTATO
BEAN SPROUTS
EGGPLANT
ANY ASIAN GREENS
RECOMMENDED COMBINATIONS:
1. TOFU, WAKAME AND FINELY CHOPPED SPRING ONION AS A GARNISH
2. DAIKON AND AGE
3. ENOKI MUSHROOM AND DAIKON
4. CHUNKY SPRING ONION
5. TOFU AND SPINACH
METHOD:
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Combine dashi and water in a pot over a high heat until boiling
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IF using root vegetables such as dykon, spring onion or potato, add them into the pot while the water is cold
IF using any other vegetables add them into the water after it has boiled
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When the vegetables have become soft add in extra ingredients such as wakame or tofu and then continue to cook until reboiled.
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Lastly add miso paste and stir till dissolved, then remove from heat and serve.
MISO SOUP CAN BE REFRIGERATED UNTIL THE NEXT DAY HOWEVER IT IS BEST EATEN ON THE DAY MADE
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