Miso soup Recipe
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Ingredients
The type of miso used is fairly contentious. Use dark for a more earthy flavour, or use white (or a mixture of red/white) for a lighter flavour.
- 1 piece of konbu (kelp) - usually about 4x4in
- Handful of bonito shavings (or 1 sachet of bonito powder)
- Dark miso to taste
- 1-2 pints of water
Unless you're Michiba-san, don't overdo the bonito.
Other ingredients should be chosen with carefully. Typically a chef will use 2 with contrasting colours, flavours and textures. One should float in the soup and one should sink. Ideally they should also be seasonal ingredients.
Suggestions:
- Diced raw tofu
- Baby spinach leaves
- Spring onion (scallion)
- Wakame seaweed
- Diced potato
How to make Miso soup
Serves between 4 and 12. Sorry it's so many, but it's hard to make dashi in small portions.
Soak the konbu in the water for about half an hour.
Bring to the boil, removing the kelp just beforehand.
If you're using bonito powder, just pour it in. If you're using bonito shavings, add and simmer for 2-3 minutes then remove (to prevent bitterness)
Remove from the boil and add miso once the bubbles disappear.
Add others to serving bowl, then add soup on top.
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