Traditional miso soup

Ingredients (serves 4)

Dashi broth

• 2 liters of filtered water
• 20 g dry kombu seaweed
• 40 g de katsuobushi (dried and smoked bonito flakes)
• 4 dried shiitake mushrooms

Miso soup

• 1 l dashi broth
  
• 1 spoon miso paste (miso hatcho)
• 4 shiitake mushrooms (from dashi)
• 1 bunch of Asiam shimeji mushrooms
  
• 1 spring onion (with green stem)
• 1 piece of daikon (japanese radish, if not: turnip)
• 1 handful of fresh spinach leaves
• Radish sprouts
• Some parsley leaves
• A few slices of fresh ginger
• A few drops of roasted sesame oil

How to make miso soup?

Dashi broth

The base of any miso soup is a broth called dashi. In this video I teach you step by step how to prepare this simple broth and give you some tips to make it perfect.

Video-recipe

[Note: this video has English subtitles. You can turn them on by clicking the Settings wheel in the lower part of the screen.]

Miso soup

Once the dashi broth is ready, let’s prepare our soup miso.
Cut the spring onion into strips. Peel and cut the daikon into thin slices.

Wash the shimeji mushrooms and cut the lower part, which is harder, to separate the mushrooms from the trunk.

If you have left the shiitake mushrooms soaking into the dashi broth, remove them, drain them and cut them into slices.

In a hot pan, quickly sauté spring onion, daikon, shiitake mushrooms, shimeji mushrooms and ginger with a few drops of toasted sesame oil.

Meanwhile, heat the dashi broth in a saucepan. When it comes to the boiling point, remove from heat. Put aside 2 spoons of broth and dissolve the miso paste. Add the dissolved miso paste in the hot dashi broth and stir well.

Serve the broth in a few bowls and add the sautéed vegetables. In each bowl add some fresh spinach leaves and decorate with sprouts of fresh radishes, which will give a spicy touch that seems exquisite to me.

As you can see, I have not added salt: the kombu seaweed contains iodine, and the dried bonito and the miso pasta are also naturally rich in salt, so we will not need to add more salt to the soup.

This is a traditional version of the miso soup, but you can add the ingredients you like the most: tofu, noodles, fish, seafood … Sometimes I prepare it with steamed octopus and prawns balls (check my Instagram account!) which are just delicious.

Enjoy and share!