Miso Soup Recipe

• 4 cups of fish or chicken stock
• 1 onion or several spring onions (scallions)
• 4 heaped tablespoons of miso (soy bean paste)

Basic Miso Soup Broth

Peel and either slice or finely chop the onion. Bring the stock to the boil in a large saucepan and simmer. Add the onion. Cook the onion until it is tender and translucent. Mix a small amount of water with the misoto form a smooth paste of pouring consistency. Add the miso paste to the stock and onions. Simmer for 10 minutes. Garnish with your choice from the following list. Remember that presentation is very important in Japanese cuisine so try to choose colour contrasting garnishes. Simmer gently just to heat the garnish through and serve immediately.

In Japan, Miso Soup is often served with every meal. At breakfast, the broth is usually very light and soothing to drink. As the day progresses, moregarnishes are added and the soup becomes more substantial. Each family has their own special way of preparing Miso Soup.

Suggested Garnishes

• Cooked noodles.
• Diced cooked potato or sweet potato.
• Thinly sliced tenderpork meat (boiled slightly with the excess oil and fat drained off).
• Dried Shitake mushrooms (soaked in water then shredded).
• Tofu - sliced thinly.
• Spring onions (scallions).
• Dried seaweed (soaked in water then shredded).
• Shredded spinach or Bok Choy.
• Thinly sliced raw carrot.
• Mung bean shoots.
• Snow peas (Mangetout).
• Cooked shrimp or prawn.
• Bonito flakes (Katsuo Bushi, dried fish flakes).

(Serves 4)