Hello dominoes, I hope the dashi masterclass paid off because today I'm going to tell you how to make Miso Soup or “misoshiru” in Japanese and one of the key ingredients to this one is Niban Dashi which was Part 2 of my dashi masterclass.
So lets get started, the miso that I'm going to explain how to make today is the most basic form of miso soup which I thought would be ideal for a first attempt. However if you want to add any additional garnishes then feel free, popular garnishes for miso soup are; Tofu cubes, wakame, or even nameko mushrooms. If you prefer a more substantial soup I would recommend packing it full of vegetables! You could add carrots, potato, cabbage, literally any seasonal vegetable of your choice and allow them to simmer until tender, each ingredient will add a new layer of flavour.
The whole aim of this soup is for it to be flavoursome but light and healthy at the same time, it is a firm favourite in Japan and I'm sure once you have made your own you will see why!
It really is as simple as that, if you are new to miso there are a variety of misos you can buy to see which one suits your tastes, most popular are Shiro (Basic white Miso) and Aka (Red Miso) but there are many more. Try experimenting with different misos and blends of them to fine tune to your taste.
There are also a variety of instant miso soups in our online shop if you dont want to make your own or if you just want to take your miso to work as a snack. Now go get mad for miso!
Article By Miso Meg
Image by Peter Jan Haas