Miso Soup (Traditional)
Ingredients
- 90–94% by volume dashi (consider using instant dashi mix)Buy
- 6–10% by volume miso (red, white, or a combination)Buy
- Finely sliced and deep-fried tofu (agedashi tofu)Buy
- Cubed raw silky tofu (recommended)Buy
- Wakame seaweed (recommended)Buy
- Konbu (kelp), perhaps left over from making dashiBuy
- SpinachBuy
- Sliced scallion (recommended)Buy
- Grated daikon radishBuy
- Boiled and finely cubed potatoBuy
- Clams (asari or shijimi)Buy
- Grated eggplantBuy
- ShrimpBuy
- MushroomsBuy
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Directions
Put dashi in a pot.
Add any garnish that needs cooking.
Heat the dashi, letting it simmer to cook any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.
Add any garnish that does not need cooking, and remove from heat.
Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost.
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