Miso Soup

A simple bowl of miso soup with fresh mushrooms, tofu and wakame.

Ingredients

• 200 ml water
• ~1 tbsp fresh shiitake mushrooms, roughly chopped
• ~1 tbsp fresh enoki mushrooms, roughly chopped
• ~1 tbsp fresh oyster mushrooms, roughly chopped
• 2 tbsp fried tofu, cut into small pieces
• 10–12 g rice miso per bowl
• ~1 tsp shallots, white part, finely chopped per bowl
• 2 small pinches dried wakame per bowl
• 1 big pinch bonito flakes per bowl (optional)

Method

1. Add the water, mushrooms and fried tofu to a pot over medium heat and bring to the boil. Immediately stop the heat, put the lid on and let sit for 3 minutes.
2. Return to the boil, then immediately stop the heat.
3. Divide the miso, shallots, wakame and optional bonito flakes between two bowls.
4. Divide the stock evenly between the bowls. Stir gently to dissolve the miso and rehydrate the wakame.