Embark on a journey into authentic Japanese cuisine with our miso soup starter kit, a thoughtfully curated set of ingredients designed to bring the rich, umami flavours of traditional miso soup into your kitchen at home.
High Quality Ingredients
This set includes everything you need to create delicious and comforting miso soup, featuring high-quality, artisanal ingredients:
White Miso (Shiro Miso):
This versatile, mildly sweet miso paste serves as the base for traditional miso soup, marinades, dressings and more. Its delicate flavour adds a touch of authentic Japanese taste to any dish.
Wadakyu Katsuobushi Bonito Flakes:
Made from expertly smoked and dried skipjack tuna, these thin bonito flakes offer a savoury depth to your soup stock (dashi), enhancing the overall umami profile.
Organic Dried Shiitake Mushrooms:
Forest grown and carefully dried to preserve their rich flavour, these shiitake mushrooms add an earthy, umami-rich note to the soup and can be used in a variety of other recipes.
Ma Kombu:
Hand-harvested from the pristine waters of Hokkaido, this premium kelp is perfect for making traditional dashi stock, providing a subtle, natural umami flavour that forms the backbone of authentic Japanese cooking.
How to make Miso Soup Guide
Supplied with your very own guide on how to rustle up the ultimate winter warming miso soup.
The Perfect Gift
Perfect for beginners, this kit simplifies the process of making miso soup at home, providing all the key ingredients needed to get started. It's a great way to learn about Japanese cuisine, even for those who have never made it before, offering a fun and accessible cooking experience.
Contains:
Allergens: Soybeans, wheat, fish
Miso Soup Recipe
This traditional miso soup recipe brings together the deep umami of kombu, shiitake mushrooms, and bonito flakes with the mild sweetness of white miso, creating a comforting and flavourful dish.
Ingredients:
- 1 litre water
- 1 piece ma kombu (about 4 inches)
- 4-5 organic dried shiitake mushrooms
- 1/2 cup Wadakyu katsuobushi bonito flakes
- 3 tablespoons white miso paste
- Optional: sliced spring onions, tofu cubes, or wakame seaweed for garnish
Method:
1. Prepare the Dashi (Soup Stock):
Place the ma kombu and dried shiitake mushrooms in a pot with 1 litre of water. Let them soak for about 30 minutes to rehydrate and release their flavours.
After soaking, bring the pot to a gentle simmer over medium heat. Do not let it boil, as boiling can make the kombu bitter. Once you see small bubbles, remove the kombu from the pan.
Continue simmering the shiitake mushrooms for another 5-10 minutes, allowing them to fully release their umami into the broth. Then, remove the mushrooms and set them aside (you can and add them back to the soup later if desired).
2. Add the Bonito Flakes:
Turn off the heat and add the katsuobushi bonito flakes to the pot. Let them steep for about 5 minutes, allowing the flavours to infuse into the dashi.
Strain the dashi to remove the bonito flakes, leaving you with a tasty clear broth.
3. Mix in the White Miso:
In a separate bowl, add a small amount of the hot dashi to the white miso paste and stir until it becomes a smooth, runny consistency. This helps dissolve the miso evenly.
Add the miso mixture back into the pot of dashi, stirring gently. Warm through but be careful not to boil the soup after adding the miso, as high heat can destroy the delicate flavours and beneficial enzymes.
4. Add Optional Garnishes:
If desired, add sliced spring onions, tofu cubes, wakame seaweed, or the reserved sliced shiitake mushrooms to the soup. These can be lightly fried in sesame oil before including for additional flavour.
5. Serve:
Ladle the miso soup into bowls and enjoy warm.
A pinch of Togarashi Shichimi spice mix is the perfect finishing touch!