Another MUST-EAT food when we dined in Japanese restaurant because my boy likes it. The thing that he likes most is the seaweed and mushrooms. My home cooked Mushroom Miso Soup is especially customized for him. More mushrooms! More seaweed!
If you want to try this recipe, you may reduce the amount of mushrooms/ seaweed used or increase the amount if you like it more than my boy! :)
To prepare the Dashi (Japanese Fish Broth)...
15g Dried Bonito Flakes (Katsuobushi)
Refer here for How to prepare Dashi (Japanese Fish Broth).
Soak about 2-3 tsp Wakame/ seaweed for 5 minutes. Drain, set aside.
About 2 tbsp Miso Paste
|The standard ratio is 1 Cup Dashi to 1 tbsp miso paste, but it's all depends on what you add in the soup. My advise is...ADD TO TASTE :)|
2 Packet of Shimeji Mushrooms (buna-shimeji and/or bunapi-shimeji,blanch)
Some chopped spring onion
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
1. Bring dashi to boil, add mushrooms, bring to boil.
2. Turn to low heat, gently simmer. Add in miso paste.
3. Add in seaweed, remove from heat.
4. Garnish with chopped spring onion, serve warm.
If you like my recipe, click here, LIKE & follow Miki's Food Archives facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!