RECIPE :: Miso Soup
This soup is filled with lots of goodness, so much so that it needs to be refrigerated as soon as it is made or any of your leftovers will rapidly go mouldy. This may sound a bit grim but if bacteria can thrive so rapidly in this soup, imagine how fantastic your feels about it.
Ingredients
Stock
14 dried shitake mushrooms,
6” piece of kombu,
1500ml of water,
2tbsp of tamari and
1tbsp of mirin.
Soup
15g of wakame,
10g of arame,
1tsp of wasabi and
3-4tbsp of miso.
Method
| 1) |
To make the stock; place all the ingredients into a saucepan and bring to the boil. Lower the heat and simmer for 20 minutes. |
| 2) |
Once the stock is made remove and discard the kombu. |
| 3) |
Take out the shitake mushrooms, remove and discard their stems then thinly slice the rest of the mushroom. Place the mushrooms back into the stock. |
| 4) |
To make the soup; re-hydrate the wakame and arame. |
| 5) |
Cut and discard the hard stem of the wakame. Thinly slice the remaining wakame. |
| 6) |
Put the wakame, arame and wasabi into the stock and bring to the boil. Lower the heat and simmer for 10 minutes. |
| 7) |
Mix in some of the soup water with 3tbsp of the miso and mix back into the soup. If you want it richer you can add another tablespoon of miso. Serve immediately. |
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