Crafting the perfect Miso soup 味噌汁

Back to it with the basics of miso soup; a beloved staple of Japanese cuisine. Just to clarify, this is a recipe I’ve picked up in work but it’s just a guide. I’ve never come across the same soup twice whether it’s at home or at work! It’s all down to individual preference and as a results the variations are endless. This recipe is a good starting point as it’s super simple with just three main ingredients. Below details a basic guide to miso soup.

1. Selecting Quality Ingredients: Like any dish, the key to exceptional miso soup lies in the quality of its ingredients. Begin by gathering the essentials which for this recipe are miso paste, dashi stock(Kombu), fish bones, additional bits can be added such as tofu, wakame, and green onions. Opt for organic, locally sourced ingredients whenever possible to enhance the depth and complexity of the soup.

2. Preparation Tools: Before starting, ensure you have the necessary tools at hand. You'll need a saucepan, a ladle, and a sharp knife for slicing ingredients. A wooden spoon is ideal for mixing the miso paste into the broth, while a fine mesh strainer can help achieve a smooth, velvety texture.

3. Creating the Base: Start by preparing the dashi stock, the foundation of miso soup. Whether using homemade dashi or a powdered dashi mix, follow the instructions to achieve a flavorful and aromatic broth. Allow the dashi to simmer gently, for this recipe it’s 20g Kombu for every 5 litres of water.

4. Adding Depth of Flavor: Once the dashi stock is ready, it's time to introduce the miso paste. Use a fine mesh strainer to dissolve the miso paste into the broth, ensuring a smooth and lump-free consistency. Adjust the amount of miso paste to suit your personal preference for saltiness and richness. We use a miso from a local company at the restaurant. Obviously a good miso and good quality Kombu are key for a nice end product. At this point you can adjust the seasoning with mirin, sake and soy sauce.

5. With the miso paste fully incorporated, add salted and blanched fish bones( ours are from the morning prepared fish so mainly seam bream and kanpachi but that’s just what we have available to us. Again this is really down to flavour preference. Add tofu cubes and rehydrated wakame seaweed to the simmering broth. ( Don’t boil once the miso is added!)

6. Just before serving, garnish the miso soup with thinly sliced green onions. Allow the flavors to meld together for a few minutes before ladling the soup into bowls, ensuring each serving is piping hot which will carry the aroma of the soup.

Crafting a nice miso soup does take a bit of time and some trial and error but it is an absolute must to add to your cooking portfolio. Miso is now something I eat every single day and something I have grown to love.