Miso soup – Food & Home Magazine

Ingredients

• <h3>Dashi</h3>
• This stock is the base of most Japanese soups and can be used instead of water
• in dishes that require a delicately flavoured stock.
• 3 pieces of dried kelp or dried seaweed (see Cook’s Tips)
• 750ml water
• 125ml (½ cup) dried bonito flakes (see Cook’s Tips)
• <h3>Miso soup</h3>
• 30ml (2 tbsp) miso paste
• 50ml tofu, drained and cut into small cubes
• 4 dried shiitake mushrooms, soaked and sliced
• 20ml (4 tsp) wakame seaweed
• 1 spring onion, thinly sliced