Ingredients for Miso Soup:
Serves 4 - 6
- 4 cups (1 l) water
- ½ cup ( 120gr) dried wakame (a type of seaweed)
- ¼ cup (60gr) miso paste (fermented-soybean paste)
- ½ tbs dashi (Japanese stock powder)
- 1tbs sake
- some Japanese Yuzu pepper (Yuzu Kosho)
Preparation Miso Soup:
Prepare the seaweed by soaking it in a little cold water until softened, then draining well.
Boil the water and add the dashi stock and a table spoon of sake.
Remove the bowl from the heat.
Add the miso paste in a sieve, hang it in the hot water and stir until dissolved.
This will ensure your soup is as smooth as possible.
Add the seaweed and reduce the heat the soup back on.
Note that the soup does not boil miso else loses its flavor
If you can find it, I like to sprinkle some Japanese Yuzu pepper on top too, but it’s not essential if you can’t find it.