Miso soup needs no introduction, being a dish synonymous with Japanese cuisine. Most Japanese would be happy living off a bowl of white rice and some miso soup alone – it is one of our staples. We have many variations of miso soup but in general they all consist of some form of dashi (stock) and miso paste, which is available at most Asian groceries.
Prepare the seaweed by soaking it in a little cold water until softened, then draining well.
Add the dashi stock and a table spoon of sake to 4 cups of boiling water. Then mix in the miso paste through a sieve as shown. This will ensure your soup is as smooth as possible. Add the seaweed and reduce the heat. If you can find it, I like to sprinkle some Japanese Yuzu pepper (yuzu kosho) on top too, but it’s not essential if you can’t find it.