The secret to PERFECT miso soup is the DASHI (stock). Usually it has bonito flakes (fish) in the stock, but we can make it delicious without this.
Using normal veggie stock that you would use for things like minestrone will make the taste very different, so make sure you use kombu/shiitake dashi 🙂 You can buy powdered japanese dashi that is vegetarian at japanese grocers and these are really yummy too – but sometimes they have msg (monosodium glutamate) and I prefer to cook to from scratch when possible. This is the same dashi as udon soup btw 🙂
DASHI (VEGAN + VEGETARIAN):
10-15g kombu (MAKE SURE IT’S KOMBU! Not other types like wakame etc)
10g dried shiitake mushrooms
* SOAK OVERNIGHT for the most flavour 🙂
300ml of dashi
1 heaped tbsp of miso paste
*OPTIONAL: savoury mochi, thinly sliced potato (we don’t do big and chunky and japanese cooking!), japanese tofu (soft)
Some tofu I buy is not the consistency I like, so try get japanese tofu if you can!
Remember not to boil miso. Turn heat OFF then add.
Serve with rice 🙂