Miso soup is a popular dish from Japanese cuisine. The main flavoring ingredients are dashi (broth) and miso (soybean paste). Other solid ingredients of this soup are small pieces of tofu, wakame (thin green seaweeds) and stem onion. The ingredients may change depending on the season, which means there are often mushrooms and shiitakes in miso soup.
Ingredients for Miso Soup:
Serves 4 - 6
- 4 cups (1 l) water
- ½ cup ( 120gr) dried wakame (a type of seaweed)
- ¼ cup (60gr) miso paste (fermented-soybean paste)
- ½ tbs dashi (Japanese stock powder)
- 1tbs sake
- some Japanese Yuzu pepper (Yuzu Kosho)
How to make Miso soup:
Prepare the seaweed by soaking it in a little cold water until softened, then draining well.
Boil the water and add the dashi stock and a table spoon of sake.
Remove the bowl from the heat.
Add the miso paste in a sieve, hang it in the hot water and stir until dissolved.
This will ensure your soup is as smooth as possible.
Add the seaweed and reduce the heat the soup back on.
Note that the soup does not boil miso else loses its flavor
If you can find it, I like to sprinkle some Japanese Yuzu pepper on top too, but it’s not essential..