Homemade Miso Soup Recipe!
Last week we did the dashi broth, and this week we're putting it to use by making miso soup! It's shocking how simple this delicious soup is, and you can achieve a flavour almost identical to the restaurant style soup you get at really good sushi places. Once you have that dashi broth, it's just a matter of getting the ingredients in at the right times for them to cook just enough! Also, when you make it at home, you can make some fun additions and have more stuff in it than you get at restaurants.
We used Shimeiji mushrooms in this recipe, but you can use anything you like. Tougher mushrooms like Shiitake will take longer to cook, and tiny and tender Enoki mushrooms will cook very quickly. The tofu and wakame seaweed should be the last things you add, just before serving, leaving them in the soup just long enough to get warm. Also, make sure you don't boil the broth after the miso has gone in, because it may start bringing out some bitter flavours.
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