Firstly let me say that this is not a hard and fast recipe, there is no such thing. Everyone makes miso soup differently and the trick is to master the basic recipe and then enjoy all the variations you can think of.
2-3 pieces of 2-3 inches of Kombu
15 g Bonito Fish Flakes
2 tsp Wakame Flakes
2 tbs Miso Paste
Veg of choice – potatoe, carrot, swede
Spring Onion (for garnish)
First make the broth or dashi. Normally this is made from kombu seaweed and bonito fish flakes.
– Take two or three pieces of kombu and wipe the salt off with wet kitchen paper. Don’t wash it off as this destroys the seaweed flavour which is the source of umami, the fifth basic taste, also known as savory.
– Add these to 600ml water and allow to soak for 30 minutes.
– Bring to a boil removing the kombu just before boiling.
– Add bonito flakes (sorry we’ve been trying to get these into the shop unsuccessfully, try Dublin’s Asia Market where you can even buy dashi stock powder if you don’t want to make your own but it’s not the same!). Allow to sit for 2 minutes and strain through kitchen paper in a large sieve. Your dashi is now ready.
– In a seperate bowl add wakame flakes to water and allow to stand for 5 mins.
– Cut a block of tofu (firm or silken as you prefer) into chunks.
– Bring the dashi back to a boil and add any precooked veg you want, daikon chunks are traditional but potato, carrot, swede, mushrooms and onion all work too, there are endless variations.
– Turn off the heat and stir in the miso paste, this can be done either through a small sieve or ladel held in the water to ensure it is completely dissolved.
– Add the wakame which you’ve removed from its soaking water and the tofu.
– Garnish with some chopped spring onion (or try parsley or coriander) and enjoy.