I spent last week getting the ingredients together but was unable to find dashi stock. Looking into it further, apparently dashi stock is made on dried giant kelp and dried bonito flakes. Now as you know, I'm not a big fish fan, so dried bonito flakes did not appeal in the least. But I found that occasionally the dashi stock can be exchanged for chicken stock. Also I had a few vegetables to use up. So here's what I concoted tonight.
200 g shiitake mushrooms
5 Chantenay carrots
1 long red pepper
8 dl water
3 cubes of chicken stock
100 g firm tofu
2 tbsp white miso puree
1.5 tbsp Japanese soy sauce
0.5 red onion
- Peel and halve or quarter the mushrooms.
- Wash and slice the carrots and pepper.
- Bring the water to boil, then add the stock cubes and stir to dissolve.
- Add the mushrooms and vegetables. Cover and leave to simmer for a few minutes.
- Dice the tofu and add that as well.
- Mix the miso puree and the soy sauce in a bowl, then add it to the soup and leave to simmer for 5 - 6 minutes more.
- Slice the onion and use for decoration when serving.
I had a little taste of the miso and had a very bad feeling of the soup, but on the contrary it turned out quite delicious. Lundulph had seconds. He also topped up with a few slices of chorizo. I think I'll try adding strips of chicken or pork next time. Now we'll finish off with some lovely ginger cake that we bought from our local farm market on Saturday.