Kombu (1 Tbsp)
Dried Shiitake Mushrooms (1 1/2 Tbsp)
Water (3 cups)
in a large container overnight (8 hours) or, for the best result 24 hours.
Before you start to prepare your miso soup, strain the dashi through a cheesecloth or fine mesh.
Pour the dashi into a saucepan and cook on high heat until it starts to boil, then turn the heat down to medium-low.
Dark Shimeji Mushrooms (1 handful)
Dried Sea Kelp (1 Tbsp)
Silken Tofu (3.5 oz)
. Cover the lid and let it all simmer for 5 minutes.
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.
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.
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.