Miso soup is something I would love to eat everyday.
If you have some vegetables, you can easily make the soup.
That is a good idea to have miso and some sort of dashi, the stock, in your kitchen. They last for long time once you buy them if you store them in a cool, dark, and dry space. ;)
There are plenty of ways to make miso soup because we use whatever available in the kitchen on the day to go with broth and miso.
Be creative, but first, I will get you a basic idea of how. ;)
In the video, I made the soup from the ingredients that were available on the day.
Here is the video of how to make miso soup
In the video, I used the ingredients below.
Sumarry
| Course: Soup | Cuisine: Japanese |
| Yeild: 2 servings | Cooking Time: |
| Total Time: 40 minutes | ×Vegan, ○Vegetarian, ○Gluten free |
Ingredients
| Ingredients | g | ml |
| Miso | 15g | – |
| Bonito fish flake | 5g | – |
| Water | – | 400ml |
| Radish | handful | – |
| Ice-plant (any green leaf) | handful | – |
Steps
- Heat the water right before it gets boiling.
- Throw the bonito fish flake into the pot and wait for 20 -30 minutes to make dashi.
- Drain the dashi water into another pot or bawl while filtering with a piece of cloth to separate the bonito fish flake and the water. You may reuse the bonito fish flake into some another dish or give it to your cat.
- Cook the radish in the dashi water
- Add the green leaves.
- Stir the miso in.
Today’s Afterword
The chair that I am sitting on right now is a stump. The reason why I use it is its low height (and the low price). It is very good for my neck and back so far (and for my wallet) but not for my ass.