Basic Miso soup
The recipe for the best miso soup is a good foundation. And a real, authentic Japanese miso soup starts with dashi. Dashi is a traditional broth of shiitake and kombu (iodine-rich seaweed). Dashi is a must for Japanese people. In addition, it is important that you use a good miso for your miso soup. Preferably one that has fermented for a longer time, because then you can taste those powerful flavors in your soup. Which miso you use for your miso soup determines the taste and the rest of the ingredients. We use genmai miso for this basic recipe for miso soup, because it is gluten-free and therefore suitable for everyone. For the rest of the ingredients, a dash of sesame oil, tamari and tofu is all you need. Silk tofu is often seen in Japan, and is a quick, protein-rich and vegan addition.LunchSoup1 bowl5 minutes preparation1 hour soaking
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This is how you make it
- Make the Dashi in advance. Place the shiitake, kombu and water in a bowl. Put in the fridge overnight. No time? Then let it soak for at least an hour.
- Chop the onion. Cut the hard ends of the soaked shiitake and slice the rest.
- Put the sesame oil in a saucepan and fry the onion for 2 minutes until translucent. Add the shiitake.
- Remove the kombu from the Dashi and pour the stock into the saucepan. Bring to boil.
- Add the intstant wakame.
- Finely chop the spring onion. Cut the tofu into cubes of about 1 cm.
- Add the miso tot he hot Dashi and stir until the miso is dissolved. Turn off the heat.
- Pour the miso into bowls.
- Top with the tofu and spring onion. If necessary, bring to taste with a dash of tamari or sesame oil.
Tip(s)
- Replace genmai miso with mugi, shiro, or hatcho miso.
- Replace spring onion with strips of carrot, radish, bok choy or bean sprouts.
- Replace instant wakame with arame or nori crinkles.
- Substitute silk tofu for seitan.
