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Soufflés are tricky but well worth the effort. At Masu we cook these in bamboo ramekins as the mild toasted-wood flavour really complements the white miso. You can use traditional ceramic ramekins, but reduce the cooking time by about 2 minutes. Serve with vanilla ice cream.
Soften your butter and grease your soufflé dishes.
In a large mixing bowl, whisk together the white miso, ¼ cup of the caster sugar and the six egg yolks.
In a separate bowl beat the twelve egg whites until they foam. Then gra