Miso soup is made from fermented soy beans. It comes in many different forms and is mainly used in Japan. The following images are the packages I buy and use here most often. Click on the image to go directly to the website:
All of these products are available online, at some supermarkets and most Asian shops. They are essential to making Miso soup or Dashi, a Japanese stock made from kombu seaweed and bonito flakes. (see below)
Other products that I use:
Nori : Mainly used toasted for sushi, but I use it in soups. Click on image for more info.
Seaweed and Shitake mushroom powdered soup bases
Basic Miso soup recipe
1 sachet of Aka, Tofu or Shiro soup base mix
1 sachet of seaweed soup base mix (optional)
2/3 cup of boiling water
Add the soup mixes to the boiling water in a bowl or mug and stir well.
Variation 1 - With noodles
Heat 2/3 cup of water in a saucepan until hot. Add the soup mix and 1 bundle of vermicelli rice noodles and simmer over low heat for a few minutes until the noodles are soft.
Variation 2 - With greens and peppers
Add 1 handful of leafy greens such as chard, kale, cabbage or broccoli and 1/2 pepper, sliced finely, to the soup and simmer for 5 - 7 minutes.
Variation 3 - With bamboo shoots, radishes and peppers.
Add 1 tbsp shredded bamboo shoots, 1/2 pepper, thinly sliced, 1 radish, thinly sliced and 1/2 tsp chili oil to the soup. Let simmer for 5 minutes.
Other options include:
1 tsp soy sauce
1 tsp Mirin
1 tsp Chinese wine
1/2 tsp Shichimi Togarashi
1 tsp sesame oil
1 tsp chili oil
Miso is also available as a paste, usually white, yellow or red. A teaspoon or two can be stirred into boiling water to create your soup.
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