Miso Soup Basic Japanese Miso Soup Stock Recipe Ingredients: 5 cups of water 3-4 TBS of Aka Miso (red soy bean paste) (Miso comes in a variety of flavors, textures & colors. Generally white types are sweet, red types are salty - usually found in the refrigerated section.) 1 package or 3 TBS - dried shaved bonito flakes. 1 tsp of instant dashi (Hon-Dashi- bonito soup stock by Ajinomoto Co) or 3"x3" piece of kombu. 3 scallions - chopped. Supplementary Ingredients used in this miso soup recipe: 1 lb. of pork meat. 6-8 dried shitake mushrooms. 1/2 pkg. of tofu - cut into 1 inch squares. 1-2 bundles of somen. (a very thin white noodle - bundled in the center with a paper strip). Directions: In a medium sauce pan add cubed pork meat (if using pork) and water - cook till tender. Remove excess oil with a separator. Add additional water if necessary to make about 5 cups. Meanwhile soak dried shitake mushrooms in warm water till tender and rinse. Cut out and discard stems and slice thinly. Add to pork broth, bring to a boil, add miso, bonito flakes, dashi, scallions and tofu. Reduce heat and simmer 5 minutes. Meanwhile cook somen to package directions (2-3 minutes). Pour soup over somen, top with fresh cut scallions and serve. dashi - 1 ounce of giant kelp (konbu) can be used in place of the instant dashi. For a light clear miso soup called shirumono which means "soothing to drink" is usually served for breakfast or as an appetizer in the first course of the japanese meal. Bring water to a boil. Add; miso, bonito flakes, dashi & scallions. Simmer for 5-10 minutes. Remove from heat, allow bonito flakes to settle to the bottom. Pour through a strainer. Top with fresh cut scallions and serve. Supplemental ingredients for miso soup recipes: Add some variety to your miso soup with these supplementary ingredients to the basic stock recipe. Serve with a bowl of rice or over noodles. There are also many different variety of noodles - my favorite are; somen - very thin and soba - very thick. Here are just a few additions but try adding anything you like. Dried Seaweed: 2-3 strips of dried kombu - brand name HIME - nishime kombu. Soak the kombu strips in warm water till tender and rinse. Cut into 1" x 2" strips or tie knots along the strip and cut between the knots or slice in long thin strips. Gobo Tempura: Fried fish cake with burdock. Slice into rectangular strips. It is precooked and found in the refrigerated section. There are many varieties. Spinach / Lettuce: Rinse and tear lettuce into 3x3 squares / cut spinach leaves in half. Add just before serving. Download This Recipe