Name: Traditional Miso Soup
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2
Ingredients: 2 - 3 tbsp brown rice miso; 1 dried Clearspring Shiitake Mushroom; 1ltr water; Cut a 5cm strip of Clearspring Kombu; 1 finely chopped spring onion; 1 pack Clearspring Organic Silken Tofu; 1 tbsp Clearspring Wakame

Here, you will find the basic method for making your own miso soup. You can add any green or root vegetables and Clearspring Udon noodles to make it into a pot dish as well.

Preparation

Soak the Dashi for at least 30 minutes or longer in cold water, bring to boil, then remove the Kombu seaweed. If you'd like to add vegetables, add these now and cook until your desired softness. Add the rest of your ingredients and let it cook for a few more minutes, remove from the heat and add your miso*.

Enjoy!

*There are many ways of adding the miso into your soup. Here are a few ways:

You can have the miso in a separate bowl, dilute it with your dashi water and then pour it back into the soup.
You can place the miso in a miso sieve and mix it into your pot.
Simply ladle the miso into your pot and mix the paste on the ladle with a spoon or chopsticks.

*Tip: Do not let your soup boil after you have added the miso - as this will kill the miso's fermentation process.

Courtesy of Clearspring

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.