A good miso soup melts away the the stresses of the day. It’s like a good cuddle. A bad miso soup is very unpleasant. You will hopefully find this recipe as enjoyable as I do. It serves 2 people.
3 cups of dashi stock
2 tablespoons of wakame (seaweed)
2 spring onions (scallions/green onions)
2-3 tablespoons of miso paste (I prefer white miso)
1. Heat the dashi in a saucepan on a high heat.
2. Once the water comes to the boil, remove the saucepan from the heat. Add the wakame.
3. Don’t add the miso paste directly to the boiling stock or you will find it ‘curdles’ and turns bitter. Instead, ladle the stock into a small bowl. Use a fork to whisk the miso into the liquid. How much you add is up to you – it depends on how strong you want to make it.
4. Add the liquid with the miso paste back into the soup. Add the green onions and serve. If the soup has cooled, gently heat it on a low heat.
This recipe is a base for you to build on. Some of my favourite additions are:
* ½ a block tofu (cut into 1.5cm cubes)
* Daikon (white radish) and fried tofu
* Sweet potato, corn and spinach
* Pumpkin and spinach
* Enoki mushrooms and fresh shitake mushrooms
Ingredients such as tofu and wakame don’t need to be cooked, they only need heating through, which can be done by pouring hot soup stock over them. Always add the miso paste last.
SOURCE: Thanks to my dad, who taught me how to make miso soup when I was young.