Recipe: Miso Soup

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Prepared too much dashi (Japanese soup stock) for my zaru soba but I didn’t want to discard it. Frugal times call for frugral measures. Anyway, decided to make a miso soup on the spot.

Ingredients

  • 200 ml of water
  • 1/2 tsp of instant dashi
  • 1 tsp of miso paste (I use Clearspring brown rice miso)
  • 1 tsp of soy sauce
  • 1 tsp of mirin (Japanese sweet cooking wine)
  • 2 – 3 tofu puffs (washed to remove excess oil and quartered)
  • 2 – 3 oyster mushrooms (sliced)
  • dried wakame (reconstituted)
  • spring onions (shredded or finely chopped)

Directions

1. Pour boiling water into a saucepan.

2. Add dashi, mirin, and soy sauce.

3. Tip the mushrooms and tofu into the water and let boil for 2 to 3 minutes. Meanwhile, reconstitute your dried wakame with water.

4. Once the mushrooms are cooked, add the miso and stir till even. Serve immediately with spring onions.

Enjoy.

Winnie x

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