Miso Soup

Miso soup (味噌汁 misoshiru?) is made of a stock called dashi, and miso paste. The ingredients used in this soup differs from whatever region it comes from. This soup is usually what starts a normal Japanese meal. You can say that it is a staple in Japan along with their white rice. Starting off with miso soup can make the rest of your meal delightful. If you want to try it out, here's how you can make your own:

Ingredients:

5L Water

100g Dashi no moto

62.5g shiitake mushrooms

187.5g soft tofu

375g miso

31.25 g      spring onions

25 g pepper

To prepare:

Make stock. Boil water and add dashi. Assemble supporting ingredients. Drain the tofu, cut into half inch cubes.

 

To cook: soften the miso in a medium sized bowl by adding 12.5 tbsp stock and blending with a wire whisk. If you put miso directly into the sstock pot, it will not be properly held in solution and the soup will be full of miso pellets.

Gradually ladle the softened miso into the stock in a pot simmering over medium heat.

When all the miso has been added and is dissolved, add the solid ingredients. Keep soup at a simmer a few minutes until the mushrooms and tofu are heated. Remove heat just before boiling point. DO NOT BOIL.

To serve: Ladle into individual bowls, distributing mushrooms, and tofu. Garnish with spring onions. Cover and serve immediately.

- Kimberly Ipapo