- 1 tablespoon miso paste (You may use more if you like it more flavourful)
- 1 tablespoon tamari
- ½ tablespoon mirin (sweet rice wine)
- 1L water
- 2 pieces dry shiitake mushroom
- 5g wakame (soaked to rehydrate)
- 1 block fresh tofu, cut into small cube
- 3g bonito dashi powder (or use dry bonito fish flakes)
- Diced spring onion for garnish
- Drizzle sesame oil / chili oil for flavour
- Soak the shiitake mushroom in 700ml water for at least 2 hours or overnight in the fridge.
- Remove the shiitake mushroom and squeeze dry, then thinly sliced. Keep aside for later use.
- Bring the mushroom water to boil and add the bonito dashi powder (or dry bonito fish flakes) and mix well.
- Add sliced shiitake mushroom and tofu cubes while keeping the broth shimmering.
- Use a small mesh sieve to dissolve the miso paste into the broth.
- Add the rehydrated wakame (young kelp).
- Add soy sauce and mirin.
- Taste the soup flavour and season it according to one’s liking.
- Drizzle sesame oil or chili oil at the end before serving.
Do you know:
There are red and white miso paste which red miso have more pungent flavor and white miso paste is more gentle.
You may also replace the shiitake mushoom with shimeji or normal mushrooms. And use only the dashi for the broth without the shiitake mushroom. However, the shiitake addes an amazing flavor to the broth base.