Over lockdown last time I made Miso Soup as part of a Japanese Feast, but it was way too salty. So I decided I had to do a “redemption” (Australia MasterChef phrase used all the time!!!) Miso Soup – and this time it was perfect.
I still have some packets of Dashi which I purchased when we were in Japan this time last year, so was able to use that as the base of my soup. I am sure good Asian Supermarkets would sell these or you could get them online. Dashi is a stock which gives Japanese food its rich, umami-packed savory flavor. It is generally made from Kombu which is a dried Kelp and Katsuobushi which are dried Bonito flakes. A vegetarian version can also be made using Dried Shiitaki Mushrooms.
This cooks really quickly, so you need to have all your preparation done so you can add things quickly.
This quantity made three good sized bowls of Soup!!!
- 1 1/2 Tablespoons of Miso Paste – I used a red Miso
- 1 Litre of Dashi
- 1 Tablespoon Mirin
- 1 bunch Spring Onions – cut into thin slices
- 2 Tablespoons Dried Wakame (seaweed – or you could use Spinach but the texture will be different)
- 2 bunches of Asparagus – cut into pieces roughly 1 1/2 inches long
- 1 strip of Lemon Peel using a vegetable peeler to peel once down the lemon – cut into very fine strips across the strip
- 1 block of Silken Tofu, cut into bite size cubes – I open the Tofu and rest it on some paper towel whilst I am cooking the rest of the soup to get any excess moisture out off it
- Toasted Sesame Seeds
Combine the Miso, Dashi and Mirin in a saucepan and bring to a simmer.
Add the Spring Onions.
Add the Wakame and cook for a minute.
Add your Asparagus and cook for a further minute.
Remove from the heat and add your Lemon Peel.
Divide the Tofu between your bowls and gently ladle over your Miso Soup.
Sprinkle the Sesame Seeds on Top.
Happy Slurping !!!