Miso soup, a staple of Japanese cuisine, is cherished for its delicate balance of flavors and its comforting warmth. At the heart of this recipe is the Dashi, a fundamental component of Japanese cooking. Made from dried kelp sheets and dried bonito flakes, this flavorful broth is the essence of umami, providing a rich and savory base for our miso soup. The poached oysters, tender and briny, elevate this soup to a new level of elegance.
Looking to make this recipe in less time? Use store-bought Miso Soup as the base and add oysters, green onions, and mushrooms.
Developed in partnership with the Department of Agricultural and Human Sciences and NC Sea Grant.
Ingredients
Dashi recipe
- 11 grams dried kelp sheets
- 500 ml mineral water
- 5 grams dried bonito flakes
Miso soup
- 5 cups Dashi
- 1 Tablespoon miso paste
- 1 Tablespoon Wakame (dried seaweed) *optional
- 16 medium oysters
- 1 green onion, thinly sliced
- Small handful mushrooms (enoki or button mushrooms sliced thin)
Directions
- Add dried kelp and mineral water to a pot and bring it to 185 degrees.
- Turn heat off and add bonito flakes and let it steep until room temperature.
- Strain liquid and discard solids.
- Add the Dashi back to the pot and bring to a simmer.
- Add miso and wakame. Stir to dissolve.
- Add oysters and poach for 3-5 minutes, or until cooked through.
- Garnish soup with green onions and mushrooms.
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