Simple Miso Soup
Make the Stock:
Water - 200ml
Fresh Shitake Mushrooms ~1tbs roughly chopped
Fresh Enoki Mushrooms ~1tbs roughly chopped
Fresh Oyster Mushrooms ~1tbs roughly chopped
Age Tofu (fried tofu) -2tbs cut in small pieces
Add to a pot with medium heat and bring to the boil, then immediately stop the heat. Put the lid on and sit for 3 min.
Return to the boil then stop heat immediately.
Add the following ingredients to two bowls:
Rice Miso - 10-12g per bowl
Shallots (white part, finely chopped) ~1tsp per bowl
Wakame seaweed (dried) - two small pinches per bowl
Bonito Flakes (optional) - one big pinch per bowl
Divide the stock, ladling evenly into the two prepared bowls.
Stir gently to dissolve the miso and rehydrate wakame. Enjoy!