Miso Soup

A deliciously savoury little soup that packs a punch of healing power. Served with most meals in Japan, this little gem helps to cultivate good gut flora with the miso (which is made from fermented soy beans) as well as nourish you with the seaweeds and mushrooms. It is light and comforting, yet seriously nourishing on days where you might feel a little off.

Ingredients

Miso Paste (white or red depending on preference)

A piece of Kombu

1 small Onion

1 block of Silk Tofu

5 dried Shiitake

a handful Enoki Mushrooms

1 tsp Dashi Powder

1 tbsp Bonito Flakes

a small handful of dried Wakame

a couple of Spring Onions

Water 1,5L

Break off a generous piece of Kombu (often comes in one huge slab) and place it into a soup pot.

Julienne the small onion into thin wedges. Carefully remove the silk tofu from the package and cut it into bite-sized squares. Slice the dried shiitake mushrooms and remove the bottom of the enoki mushrooms so that they can become free individuals.

Add it all to the pot and cover in water. Bring to a gentle boil and then let it cook for 10 minutes or so.

Then turn down the fire and add in the dashi, bonito flakes, wakame and spring onions (sliced into thin rings). Let sit for a minute to give the wakame the chance to soften.

Stir until incorporated and serve as a side to any asian meal.