Miso is basic, simple to make, and yummy to me. Here's how I do it.
- Start water to boil.
- Mix in a spoonful or four of miso paste. I like the strong-flavored aka or 'red' miso paste.
- Add chopped scallions, mushrooms and/or kombu seaweed.
- When the miso paste is completely dissolved, remove from heat and dissolve in about a teaspoon of instant dashi powder.
Because of the dead-fish flavor, Japanese miso soup typically is not vegetarian.
If you post your soup recipe, please comment here or at Shawn's blog.