I love to travel abroad but sometimes felt unhappy because it was hard to find an authentic miso soup! They often forgot to put dashi stock into it. Dashi stock is one of the most important part of miso soup making. This combination makes a synergy effect of umami flavour! Don’t forget to turn off the heat when adding miso, otherwise miso loses the delicious flavour. Enjoy your authentic miso soup!!
・ 50 g tofu (1 cm cube)
・ 30 g mushrooms (slice)
・ 10 g cabbage (3 cm length)
・ 2 tbsp. miso
・ 250 ml dashi stock (powdered dashi or stock made by hand with combu and katsuo)
・ 1 pinch of salt
1. Put dashi stock into a saucepan over medium heat. When it boils, add the tofu and mushrooms.
2. When it boils again, add the cabbage and pinch of salt, then turn off the heat.
3. To add the miso, you need to use a ladle to melt the miso gradually with a little of the stock. Otherwise the miso becomes lumpy in the miso soup. Serve hot.