Miso Soup

Miso Soup

MAKE THE STOCK:

• Water - 200ml

• Fresh Shitake Mushrooms  ~1tbs roughly chopped

• Fresh Enoki Mushrooms ~1tbs roughly chopped

• Fresh Oyster Mushrooms ~1tbs roughly chopped

• Age Tofu (fried tofu) -2tbs cut in small pieces

Add to a pot with medium heat and bring to the boil, then immediately stop the heat.  Put the lid on and sit for 3 min. 

Return to the boil then stop heat immediately.

ADD THE FOLLOWING INGREDIENTS TO TWO BOWLS:

• Rice Miso - 10-12g per bowl

• Shallots (white part, finely chopped) ~1tsp per bowl

• Wakame seaweed (dried) - two small pinches per bowl

• Bonito Flakes (optional) - one big pinch per bowl

Divide the stock, ladling evenly into the two prepared bowls. 

Stir gently to dissolve the miso and rehydrate wakame. Enjoy!