Miso soup with shiitake mushrooms

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Miso soup with shiitake mushrooms

Serves: 2

By: Koj

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Ingredients

Dashi stock

• 1 litre water
• 5g instant dashi powder

Miso soup

• (500g dashi stock)
• 30ml mirin
• 2 tablespoons of miso
• 1 spring onion
• 2 shiitake mushrooms (fresh or rehydrated)
• 1 carrot
• 2 leaves of cabbage

Equipment

• Small saucepan
• Measuring jug
• Small whisk
• Miso soup bowls

Instructions

Prep: make instant dashi

1. Add 1 litre of water to a small saucepan and bring it to a simmer
2. Add 5g sachet of instant dashi stock
3. Stir until dissolved
4. (You could alternatively put the dashi stock powder in a measuring jug and add freshly boiled water from the kettle)

Prep: garnish the bowls

1. Slice a spring onion as finely as possible and place a generous pinch in each bowl

Finish the soup

1. Take 500ml of dashi stock and warm it up until it is steaming but not boiling.
2. Add 30ml of mirin (about 2 tbsp) and simmer for a minute or two.
3. Add 2 tablespoons of miso and whisk into the dashi.
4. Slice the shiitake mushroom finely and add it to the soup.
5. Peel and slice the carrot very thinly. Add it to the soup.
6. Shred the cabbage into thin strips. Add it to the soup.
7. Continue to simmer the soup (but DO NOT BOIL) for 2-3 minutes until the raw crunch has been removed from the carrot and the cabbage.
8. Taste the miso soup. If it is too salty, add a little water. If you like it a little sweeter, add a splash more mirin. If you like it saltier, add some more miso.
9. When the vegetables are tender, pour the soup into the bowls and serve.

Created using The Recipes Generator

Substitutions and alternatives
You can also try using 1 part sake to 1 part mirin

Try mixing different types of miso to find what balance of flavour you like

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