Cooking Instructions
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Step 1
Soak the
Kombu (1 Tbsp)
and
Dried Shiitake Mushrooms (1 1/2 Tbsp)
in
Water (3 cups)
in a large container overnight (8 hours) or, for the best result 24 hours.
Step 2
Before you start to prepare your miso soup, strain the dashi through a cheesecloth or fine mesh.
Step 3
Pour the dashi into a saucepan and cook on high heat until it starts to boil, then turn the heat down to medium-low.
Step 4
Add the
Dark Shimeji Mushrooms (1 handful)
,
Dried Sea Kelp (1 Tbsp)
, and
Silken Tofu (3.5 oz)
. Cover the lid and let it all simmer for 5 minutes.
Step 5
Put the
Miso Paste (2 Tbsp)
into a small bowl, along with a couple of tablespoons of hot dashi from the saucepan. Mix well until the paste has fully dissolved.
Step 6
Once combined, pour the miso mixture back into the saucepan, keeping the heat low, and stir gently – the soup should now be on the verge of boiling.
Step 7
Add the
Spring Onion (1)
and simmer for 1 minute before serving. Taste before you serve, if it’s not salty enough you can always add a dash of
Light Soy Sauce (to taste)
at the end.
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