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Miso Soup


Miso Soup Bowl
    SEAWEEDS USED: KELP FLAKES & ALARIA FLAKES
    Dashi is the base of all miso soups. It usually contains dried, smoked fish flakes but you can also enjoy a vegan dashi by adding shiitake mushrooms to the Kelp.
    THIS RECIPE SERVES 2
    Miso Ingredients
    INGREDIENTS
    • 500ml Hot water 
    • 5g Kelp Flakes 
    • 2 Shiitake mushrooms 
    • 1 tbsp Miso paste
    • 100g diced Tofu
    • 5g Alaria Flakes
    • 1 Sliced spring onion

    TO PREPARE THE DASHI

    1. Boil the water, then allow to sit for 5 minutes
    2. Pour the hot water over the Kelp Flakes and shiitake mushrooms in a suitable pot or bowl, cover and allow to sit for 30 minutes.
    3. Strain the liquid through a sieve into a cooking pot.
    4. To make a clear stock a cheesecloth or a coffee filter could be used.
    5. The Dashi can be stored in a jar in the fridge for a week or frozen into ice cube trays for longer storage.

    TO PREPARE THE MISO SOUP

    1. Heat the Dashi to a gentle bubble and then reduce the heat, without allowing to boil.
    2. Scoop out a cup full of liquid and dissolve the Miso paste using a fork before returning it to the pot.
    3. Add the diced Tofu and Alaria Flakes and heat through.
    4. Ladle the soup into two bowls containing the sliced spring onion.

     

    ENJOY THIS PURIFYING SOUP!

     

    Miso Ingredients Close-up


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