So now that there is all that dashi it is time to make some miso soup. The great things about miso is that it can be garnished with all sorts of things. It is the traditional first course to a meal of sushi, but can also make an excellent starter course for just about anything or as a light lunch.
I like to use sliced mushrooms, slivers of seaweed and tofu but many other things will work such as green onions, slivers of ginger, noodles, wontons, lemongrass, cabbage etc. Experiment with different mixtures of miso paste. I like one tablespoon red to two tablespoons white, but the sky is the limit.
- 2 tbsp white miso paste
- 1 tbsp red miso paste
- 1 quart dashi
- 1 cup cubed tofu
- 1/2 cup slivered seaweed
- 3 sliced shitake mushrooms
Bring dashi to a slow boil then turn down to a low simmer. Add four tablespoons stock to miso paste and stir until incorporated. Add paste back to broth a little at a time until flavor is reached. Add tofu, mushrooms and seaweed. Bring back to a boil and cook five minutes then serve.