Miso soup
Ingredients
- 1/2 Tbsp sesame oil
- 2 tablespoons sliced spring onions scallions
- 1 clove garlic minced
- 1 Tbsp fresh ginger minced
- About a cup of fresh sliced shiitake mushrooms if using dried mushrooms, pre-soak first then add in Step 3
- 3 cups water
- 1 2 to 3-inch piece of kombu (dried kelp); If you don’t have kombu, just cut dried nori into strips and add in Step 3
- Optional: Fresh or frozen shrimps
- 1 bok choy leaves roughly chopped
- 2 tablespoons shiro miso paste white fermented soybean, otherwise known as white miso
- Salt & pepper to taste
- Optional: Coriander cilantro, for garnish
Instructions
- In a small fry-pan (skillet), heat a tablespoon of sesame oil and gently fry spring onions until soft. Add garlic, ginger and chopped (fresh only) shitake mushrooms and fry gently for another couple of minutes. Put aside.
- In a large saucepan add water and kombu and bring to a boil. Turn heat down to a light simmer and remove kombu, dry and reserve for another use.
- Add shrimps and bok choy leaves and stir until they are gently cooked through. Add the fried mushroom mix (or the hydrated mushrooms and strips of dried nori, if using) and stir to combine.
- Transfer ½ cup of broth to a small bowl, and whisk with miso paste until well blended. Return the mixed paste to the saucepan with the broth, stir to combine, then turn the heat off (you shouldn’t boil miso).
- Taste and season with salt and pepper. Serve with coriander (cilantro) if using.
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