MISO SOUP
About 4 ½ cups; 3 servings

To read more about miso, see here. There are many kinds available, especially in Japanese groceries. We often use a combination of red and white miso for this soup.

If desired, soak in cold water for 10 minutes:

  • (1 ½ teaspoons dried wakame seaweed flakes)

Meanwhile, heat in a medium saucepan over medium heat:

  • 4 cups Dashi, or 4 cups water and 2 teaspoons instant dashi granules

Once at a low simmer, add:

  • 3 shiitake mushrooms, stems removed, caps thinly sliced

(Save the stems for stock or another use.) Cook over medium-low heat for a few minutes to cook the mushrooms. While they simmer, place in a small bowl:

  • 4 tablespoons red or white miso paste, or a combination

Add about ¼ cup of the warm dashi and whisk to dissolve the miso. When the mushrooms are cooked, whisk this mixture back into the soup. If using the wakame, drain it and divide among 3 soup bowls, along with:

  • 3 green onions, thinly sliced
  • (2 ounces soft or firm tofu, cut into small cubes [about ⅓ cup])

Ladle the broth and mushrooms into the bowls.

Own a physical copy? Find this recipe on page 84.

Stocks and Soups