Delicious Miso Soup
The key to making a delicious miso soup is, above all, the broth. Of course, the best way is to combine bonito flakes or dried sardines with kombu water, but you can also use "Japanese-style dashi no moto" for ease. In that case, we recommend using 1.5 to 2 times the amount indicated on the package. On the other hand, for miso, you can use less than the typical amount. It will be healthier and reduce the amount of salt.
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The following are the quantities for two servings
500 c. water (preferably soft mineral water, not tap water)
From 1.5 to 2 tablespoons Japanese soup stock
From 1.5 to 2 tablespoons miso
Miso soup (Misoshiru) ingredients as needed
How to make
1) Bring water to a boil, turn off heat and add Japanese soup stock. 2) Reduce heat to low and add miso soup stock.
(2) Reduce heat to low and add ingredients as needed.
(3) Just before serving, dissolve the miso in the water and stir.
The ingredients for miso soup can be tofu, spinach, potatoes, daikon radish, etc. Be careful not to use spinach or radish. Be careful to pre-boil spinach, potatoes, and daikon radish to soften them before adding them in (2). For pre-boiling, potatoes, radishes, etc., can be microwaved. Boiling the broth will significantly reduce its flavour. Never boil the broth in steps (2) and (3).
The flavour of miso soup will deteriorate over time. It is also important to make only the amount you will eat, and eat the portion you make immediately.
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