SUBMITTED BY: Nancy Josland Dalsin
To Make Vegetarian Kombu Shiitake Dashi stock
2 quarts cold water
4 strips kombu (kelp seaweed)
1 1/2 cups dried shiitake mushrooms
1/2 cup mirin
1/4 cup soya sauce
1/4 cup finely grated ginger
Soak kombu and shiitake in warm water for 30 minutes. Put on medium low heat and bring just to the boil, don’t boil. Discard Kombu. Remove shiitake, remove steams, thinly slice and reserve for soup. Strain the broth and add remaining ingredients.
Miso Soup
6 cups dashi stock
reserved shiitake mushrooms or 4-5 thinly sliced shiitake mushrooms
3 TBS miso paste
2 TBS soy sauce
3 ounces cubed tofu
2 green onions sliced thinly for garnish
Heat stock on medium low, do not boil.
Add mushrooms and cook for 3 minutes.
Ladle a small amount of dashi into a bowl.
Add soy sauce and miso paste and stir till mixed together.
Add the miso, soya sauce mixture to the soup and stir in.
Add tofu and heat soup to just below boiling.
Serve topped with sliced green onion.
You can be creative and add Japanes Soba noodles, cut wakame seaweed or greens.
Never boil the soup after putting Miso into the Dashi. It spoils the flavour of the Miso.
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