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.
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.
Click label to see all
Rate this recipe!
(No Ratings Yet)
Loading...