Miso Soup

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Ingredients

Dashi Stock

  • 10 cm (4 inch) square piece kombu seaweed
  • 20 g (¾

Method

  1. To make the dashi stock, wipe the kombu with a damp cloth but do not rub off the white powdery substance that will become obvious as it dries.
  2. Cut the kombu into strips. Put the kombu and 1.5 litres (6