Japanese miso soup | Reader's Digest Australia
This miso soup owes its rich savoury flavour to the shiitake mushrooms, ginger and dried kombu stock.
Ingredients
- 25 g dried kombu
- 1 tablespoon sake, Chinese rice wine or dry sherry
- 2 teaspoons caster sugar
- ½ teaspoon finely grated fresh ginger
- 1½ tablespoons miso
- 4 spring onions, sliced
- 6 fresh shiitake mushrooms, thinly sliced
- 85 g tofu, diced
- 3 cups trimmed watercress, about 85 g
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