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Miso soup
Serves 4 Starters and mains
Ingredients
- 2 x 5cm pieces kombu seaweed
- 1tsp bonito fish stock
- 4tbsp miso (soy bean paste)
To serve
- 4tsp dried wakame seaweed
- 4tsp thinly sliced spring onion
Method
Put the seaweed in 600ml cold water and heat until just boiling, then add 1tsp of fish stock. Use a small strainer to clear any scum from the surface of the liquid. Remove the pan from the heat and stir in the miso paste through a sieve. Warm gently before serving, but take care not to boil or its flavour will change. To serve, pour into 4 bowls and add 1tsp dried wakame seaweed and 1tsp sliced spring onion to each bowl.
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