Japanese miso soup
Every Japanese meal comes with a bowl of this healing broth, but I also love eating an entire bowl for dinner.
Miso soup is always eaten at the end of the meal and consists of a salty broth with silken tofu and spring onion. If you want to turn it into a meal soup, you can add (soba) noodles, meat, fish or other vegetables.
Miso
Miso is fermented soybean paste that is an essential part of Japanese cuisine. It has a very distinctive and salty flavor, but in the right proportions it makes everything taste better.
Dashi
The base is dashi broth. You can make it yourself by simmering kombu (a sturdy type of seaweed) and bonito flakes (dried fish), but you can also buy dashi powder at an Asian grocery store. You then dissolve the miso paste in the dashi, preferably by placing a sieve containing the miso into the warm broth. Pressing it through the sieve prevents lumps and dissolves it nicely. See here for how to make the entire soup from start to finish.
