Miso soup is full of ‘umamiu, a ‘delicious flavour’ that is hard to explain and often described as the fifth taste. Umami flavour is abundant in seaweeds.
1/4 cup rehydrated Wakame
1/2 cup re-hydrated shiitake mushrooms
1 tsp sesame oil
4 cups Kombu Dashi or Vegan Umami Broth
2 tsp miso/ cup of liquid, so 8 tsp here
chopped spring onion to garnish
1/2 cup chopped coriander leaves
Soak Wakame in tepid water for 5 minutes, chop bite-size. Sauté mushrooms in a pan until golden. In a pot, warm the stock to a simmer. Spoon the miso into a small bowl & add in a small ladle of the stock and whisk until you have a smooth slurry. Add that back to the pot, then simmer gently for a few minutes, making sure not to bring it to a boil. Add the other ingredients and serve immediately.
Note: if you prefer Wakame really soft, simmer the soup without boiling for 15 minutes.
Chef’s tips: since miso is a fermented paste, it should not be cooked at high temperatures otherwise the good bacteria & enzymes it contains will be destroyed.