The secret of the miso soup
Miso soup is good, fast and easy to cook!
Miso is made from soybeans and it looks like this:
There are many types of miso with various tastes, so it won't be a problem finding one that you like.
If you want to learn more about miso, then I recommend you read the related wikipedia article.
However, the secret to a good miso soup lies in the soup stock (dashi), don't forget that part or your soup will lack taste. There are several typical dashi, the most commonly used is made from katsuo-bushi:
Katsuo-bushi basically consists in flakes of dried tuna and is used as a condiment. In this particular case it's gonna be the base for our dashi. If some of you are interested, I can ask about typically Japanese vegetarian dashi.
Are you ready? Then let's go!
Put water in a pan, add katsuo-bushi and bring the water to boil:
When the water boils, stop the heat and drain the broth:
Add the miso and stir:
Now you can add whatever you like (mushrooms, cabbage,...). The two most common bases are:
- tofu and seaweed (wakame)
- potatoes and onions. In this case, cut the potatoes and add them just before the miso. Add minced onions at the end.
Of course, you can add anything else you like. Besides, I haven't said anything about the quantities, it's just a matter of personal preferences so it's to you.