Traditional Miso Soup
Miso soup. Nothing else quite warms the heart in the same way. It's comforting heat, and the delicious, umami-packed flavour make it a soup worth craving.The best part is, its insanely customisable! The photographed soup is made with dried Wakame seaweed, and some silken tofu (firm tofu works too).However, one of our personal favourites is the pumpkin miso soup, so keep an eye out for that recipe in the future! ;)
Ingredients
Soup
- 600 ml Water
- 3 tbsp Red Miso
- 1/2 a sachet of Konbu Dashi Powder
- If you're using homemade Dashi stock, give yourself a high-five for the extra effort!
Additions
- Tofu cut into small cubes
- Wakame Seaweed
- Nori Sheets
- Your choice of Mushrooms
- Spring onion finely sliced
- Pumpkin!
Instructions
- Bring the water to a very gentle simmer
- Slowly add the miso, being sure to break it up so that it dissolves well
- Add the Dashi Powder, stirring well to combine.
- Make sure to taste, as all dashis / misos can be different.
- Add any extras you would like, then serve!