White Miso Soup
By using different types of miso and varying combinations of vegetables, you can make an almost infinite variety of miso soup. My guide to making miso soup demystifies all the ingredients and sets you up with everything you need to know to make a pot of this comforting soup in a matter of minutes.
Ingredients
- 1 1/2 cups dashi stock
- 75 grams kabocha pumpkin (sliced)
- 50 grams onion (sliced)
- 2 tablespoons white miso (add more to taste)
- mitsuba (chopped, for garnish)
Instructions
- 1
Cook kabocha.: Add the 1 1/2 cups dashi stock, 75 grams kabocha pumpkin, and 50 grams onion to a pot bring to simmer. Cook until the kabocha is tender.
- 2
Add miso.: Turn down the heat and add the 2 tablespoons white miso, dissolving it in a ladle first before adding it to the soup.
- 3
Garnish and serve.: Serve the white miso soup garnished with mitsuba.
Cook it from the original
This recipe comes from norecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on norecipes.com