Our miso soup

Ingredients

[Serves 2]

• 2 cups of dashi (If you have Okume Dashi, it's nice to use 2 bags for a rich, dashi taste.)
• 2 tablespoons of miso (better to mix two types, like white and red miso) per 2 cups of dashi
• A pinch of Aosa per serving.

01 Brew dashi. If you have dashi from Dashi Okume, put 2 dashi bags for 2 cups of water. Start from cold, slowly heat it up, and once it's boiled, change the heat to medium and boil for about 5 minutes.
02 Turn off the heat, remove all the dashi, and dissolve miso into dashi. If possible, use a miso strainer (Or any kind of strainer, if you don't have one.)
03 Soak the Aosa in water to remove dirt. After rinsing, drain off the water.
04 Warm it up again* and add Aosa. *Be careful not to boil miso soup after you dissolve the miso into the dashi. Boiling miso soup will reduce the aroma, flavor, and taste of miso.

Used in this Recipe

Premium Dashi (30bags)

Daigin Premium Miso

Kogane Miso

Aosa seaweed from Ise-Shima

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