I admit that before this, I had always thought that miso soup was simply miso paste mixed with boiling water. Good thing that I wasn't overly confident and checked the web for its recipe. Instead of water, it should be dashi plus miso paste.
I also found out the difference between red miso paste and yellow miso paste. The former contains more salt and is therefore more salty than the latter.
Ingredients:
- 200 gm udon
- 4 cups of dashi soup stock
- 1/3 cup of miso paste
Preparation:
- Bring dashi soup stock to boil.
- Using a small bowl, ladle some dashi over miso and mix to get a smooth paste. This is to prevent lumpy miso floating in the soup later.
- Turn down heat and add in miso.
- Allow the soup to simmer. Do not let the soup boil as the miso taste will dissipate.
- Serve miso soup over pre-cooked udon.
Number of Servings: 4
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