Miso Soup

Steaming Miso soup with floating garnishes of thinly sliced shallots and carrots is my current favourite lunch.  It warms one through to the deepest parts on these cold winter days.  Also low in calories so a great way to go light between over indulging in the lead up to Christmas.  You will find the few needed ingredients in a Japanese shop.






Makes 4 servings

Miso  (Soy Bean Paste Soup)

75g/3 oz white or red miso
1 litre/1 quart soup stock (below)
2 shallots, thinly sliced for garnish
1/4 carrot, peeled and thinly sliced for garnish

First, make the stock:

4-inch square kombu, cut across a few times, not quite through
1 litre/1 quart  water in a pot
5g/1/4 oz dried bonita fish

Wipe the kelp with wet paper towel; put in the pan of water.  Bring to the boil over a low heat; add the bonito fish and turn off the heat.  Leave for 30 minutes; strain through a sieve.

Second, to make the Miso:

Mix a small amount of the sauce with the miso in a small bowl.  Add the blended mixture to the pan of sieved stock.  Bring up to the boil and then immediately turn off the heat.  Serve with prepared garnishes of shallots and carrot.