This is another recipe that I just don’t measure on. The exact amounts don’t matter, but I made some guesses for novice cooks of miso soup.
Dashi (2 cups):
- 2 cups water
- about 1/4 cup kombu kelp
- about 1/4 bonito flakes (or dried shiitake mushrooms for vegetarians)
Place the kelp in the water and turn on heat. Right before it comes to a boil, remove kelp and turn off. Immediately add bonito or mushroom, let sit for 5-10 minutes without heat. Strain and use.
Red Miso Soup with Arugula (1 or 2 servings):
- 2 cups dashi
- a couple tablespoons of red miso
- handful of arugula or spinach, chopped
- a green onion or two, chopped
Heat the dashi to a strong simmer, then whisk in the miso. Add arugula and green onion to hot broth and stir until wilted.