Miso Soup Two Ways
Created by Fumiko Akiyama • Kappa Sake House • FIndusonFacebook!• Course: Appetizers & Soups • Season(s): Spring, Summer, Fall
Ingredients
- 3 teaspoons Hon Dashi bonito soup base or homemade fish stock
- 3 1/2 cups of water
- 4 teaspoons miso paste
- 1-2 scallions thinly sliced
Instructions
Combine 2-3 teaspoons Hon Dashi bonito soup base with 3½ cups of water until just before it boils, or use homemade fish stock.
Instructions for Spicy Miso:
Ingredients:-2 teaspoons rice wine, 1 teaspoon sugar, ½-1 tablespoons spicy chili sauce, 2 potatoes, 1 carrot, ½ daikon radish, 1 onion, 2 celery stalks, 3-4 shitake mushrooms, 1 large package organic tofu diced
Finely dice vegetables and cook in fish broth with a gentle boil until cooked. Add sugar, miso paste, spicy chili sauce and tofu and heat. Add scallions just before serving.Instructions for Clam Miso:
Ingredients:- 15-20 fresh clams
Add clams to combined broth and water. Reduce heat to a gentle boil until all clams are cooked. Add 4 teaspoons of miso paste and turn off heat. Add scallions just before serving.