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Chevy454 · 46-50, M
Make a broth/stock, called Dashi(4 cups water)with Kombu ( dried kelp, not seaweed). I did use nori seaweed because I couldn’t find the other. Also for the stock you need kotsuobushi (smoked dried Bonito fish) then I added some garlic, onion, Bok Choy, celery to the stock and let it simmer for 30 minutes. When that’s done, strain everything out of it. In a separate pot I added some Udon noodles (pre cooked), Bok Choy, White miso paste, Tofu, black pepper and scallions. Stir in broth (Dashi) and enjoy. Add any other ingredients that you like.
Living in rural PA that is not an option for me but I love good, authentic Miso soup.
Mbingh01 · 61-69, F
Post the receipe for the soup!
REMsleep · 41-45, F
Looks great!