Miso Soup

02 Oct 2012
By Ahlanlive.com

Miyako's chef shares his recipe for the low-cal, Japanese classic

Miso Soup

Serves 4

 

INGREDIENTS

FOR THE BASIC DASHI STOCK

6cm x 4cm dried kelp (konbu)

50g dried bonito flakes

7 cups water

FOR THE SOUP

400ml dashi stock

40g miso paste

10g dried seaweed

40g tofu, but into bite-sized pieces

 

METHOD

1. Wipe the kelp with a damp cloth and then put it into a saucepan with the water.

2. Start bringing to the boil uncovered and just before the water comes to a boil, remove and discard the kelp.

3. Sprinkle in the bonito flakes and remove the saucepan from the heat.

4. As soon as the bonito flakes start to sink, strain the stock and discard the bonito flakes.

5. To make the miso soup: bring the stock to a boil, add miso paste and stir. Serve with seaweed and tofu