About the Recipe
This recipe for miso soup is made with a Japanese dashi stock bag. These bags are a step up from instant dashi stock granules. You can purchase Japanese dashi stock bags online. I used white miso in this recipe but you can use red miso as well. 2 tbsps of red miso will make the soup a little more salty than using white miso. You could also use mangetoute as an alternative to the sugar snaps if you prefer.
Ingredients
60g / 2oz rinsed oyster mushrooms
12 - 14 rinsed sugar snaps
500ml /17fl oz water
1 Kayanoya (or otherJapanese brand dashi bag)
2 tbsp of white miso
Preparation
slice the oyster mushrooms and cut into large bite sized pieces
prepare the sugar snaps by removing the stems and strings
pour the water into a small saucepan. drop in the dashi bag. bring to the boil and simmer for 2 - 3 minutes before removing the dashi bag
add the mushrooms and sugarsnaps to the saucepan. simmer for 2 - 3 minutes
add the miso and stir gently until dissolved. when the soup comes back to the boil, remove the pan from the heat