Quote:
Originally Posted by eatswodo
We eat lunch regularly at a local sushi restaurant. There's something about their basic miso soup which is addictive - it's the best I've ever tasted. Never get tired of it.
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Love me some miso soup - you'd be amazed at how quick and easy it is to make at home.
The basic stock (dashi) is made by pouring boiling water over dried bonito tuna flakes (katsuobushi) and a piece of dried kelp (konbu) and letting it steep for 10-15 minutes or so. Then you strain the dashi and add some dried seaweed (wakame) some white miso paste, some diced tofu and some sliced green onion (if you want). Heat it up till just before boiling and serve.
All the ingredients are inexpensive and readily available in a decent Oriental foods market ....and the whole process of making miso soup takes about 20 minutes.