Basic Miso Soup

Name: Basic Miso Soup
Yield: 4 servings
Cuisine: British
Ingredients: 4 cups Dashi Stock *find about ‘Dashi Stock’ at http://www.hirokoliston.com/dashi-stock/; 3-4 tablespoons Miso; 2 Spring Onion *finely chopped; <Add two or three of the following>; *Note: Large vegetables need to be cut into small pieces or slices; 1/2-1 block Tofu *Momen of Silken Tofu; 1 tablespoon Dried Chopped Wakame; 1 Potato; 1/2-1 Onion; 1/2 Carrot; 4-5 Snow Peas; 1/4 bunch Spinach; 4-5 Green Beans; 1/2 small Eggplant; 1 sheet ‘Abura-age’ (Fried Thin Tofu); 2-3 Shiitake; 1/2 pack Shimeji; 5 cm Daikon

Hiroko Liston @hirokoliston

Melbourne, Australia

Miso Soup is one of the traditional Japanese staple dishes. It is enjoyed with freshly cooked white rice. Here is the basic method how to cook Miso Soup. Dashi Stock is traditionally used, but there are various opinions. Find about ‘Dashi Stock’ at http://www.hirokoliston.com/dashi-stock/

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4 cupsDashi Stock *find about ‘Dashi Stock’ at http://www.hirokoliston.com/dashi-stock/
3-4 tablespoonsMiso
2Spring Onion *finely chopped
*Note: Large vegetables need to be cut into small pieces or slices
1/2-1 blockTofu *Momen of Silken Tofu
1 tablespoonDried Chopped Wakame
1Potato
1/2-1Onion
1/2Carrot
4-5Snow Peas
1/4 bunchSpinach
4-5Green Beans
1/2small Eggplant
1 sheet‘Abura-age’ (Fried Thin Tofu)
2-3Shiitake
1/2 packShimeji
5 cmDaikon

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Steps

1

Heat Dashi Stock (OR Water & Dashi Powder) in a large saucepan or a pot, add the ingredients of your choice (except Tofu) and cook them in the stock until soft.
*Note: Use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package.
2

*Note: If you wish to add Tofu to your Miso Soup, you don’t need to cook Tofu and Tofu can be easily broken. Add Tofu after you season the soup with Miso.
3

Season the soup with Miso.
*Note: The important point to remember is that you should remove the soup from the heat when it’s just about to start boiling after adding Miso. If you boil it for too long, the wonderful aroma of Miso will be lost. That’s what I was taught.
4

Sprinkle with finely chopped Spring Onions and serve.