Bring to the boil, simmer for 2 minutes and remove the kombu to create a great vegetarian dashi. Prepare your dashi (stock): Soak 15g of Yutaka Dashi Kombu (dried kelp) in 700ml of water for 30 minutes.Add this organic miso paste to dashi to form the base of noodle soups, or mix with soy sauce and use as a marinade for chicken, tofu and aubergine.įollow the below instructions for making miso broth: The fermented bean paste is a key ingredient in Japanese cookery, with its bold and salty flavours. I hope you love this miso soup recipe! After you make it, have fun using miso in other ways in your kitchen.Yutaka’s organic miso paste gives your soups, broths and marinades a rich umami flavour. Jack and I also love eating it with vegan sushi, shiitake maki or avocado mango sushi for a fun, at-home sushi night! If I’m serving this miso soup as a starter or side dish, I pair it with other Japanese-inspired recipes like tamago kake gohan or okonomiyaki. Add them to the dashi and simmer until tender before stirring in the miso slurry. Japanese turnips, shiitake mushrooms, radishes, carrots, kabocha squash, and greens like spinach or bok choy all work well here. If I want to make the soup even heartier, I add extra veggies. When I’m eating it as a main dish, I serve it with cooked rice or soba noodles. Serve this miso soup recipe as a starter, side dish, or meal on its own. When the soup is warm, enjoy! I like to serve it with tamari to taste. Boiling miso kills these beneficial bacteria, so you’ll miss out on some of its health benefits. Again, don’t let it boil! Because miso is a fermented food, it’s teeming with probiotics. Simmer the soup over very low heat for 1 to 2 minutes, just to warm it through. If you skip it, and add the miso directly to the pot, your soup will be lumpy.įinally, add the miso mixture to the remaining dashi. Drain the wakame and add it to the soup, along with the green onions and tofu. This step is crucial for making a smooth, well-combined miso soup. Next, make the miso slurry. Ladle some of the hot dashi into a small bowl, add the miso paste, and whisk until smooth. Meanwhile, rehydrate the wakame. Place it in a medium bowl, and cover it with warm water. After 10 minutes, remove and discard the kombu. Careful not to let it boil! If you do, the kombu flavor will become bitter. This miso soup recipe is super simple to make! Here’s what you need to do:įirst, make the dashi. Rinse the kombu, place it in a medium pot with the water, and gently simmer over low heat.
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