The miso soup with kale and shiitake mushrooms is a classic of Japanese cuisine.
Miso gives the broth a very unique flavor and this kind of soups are among my favorite dishes. The ingredients can be changed according to the season, but the base is always dashi, a broth made with seaweed and dry fish flakes. In this case, I used granulated dashi, a broth seasoning similar to our granulated bouillon that can be found in Asian grocery stores.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Japanese
Ingredients
- 4.23 cups water
- 4 tablespoons miso
- 6 dried Shiitake mushrooms
- 1 fresh green onion
- 2 leaves kale
- 2 packets dashi (powdered)
Preparation of Miso Soup with Kale and Shiitake Mushrooms
Put the water into a pot, add the dashi and bring the broth to a boil. Meanwhile, soak the mushrooms in a bowl full of water for 10 minutes.
Slice the kale and green onions into strips, drain the mushrooms from the soaking water and slice them into thin strips. When the broth boils, add all the chopped vegetables and cook the soup for 15 – 20 minutes.
Turn off the heat and add the miso, stir well to dissolve it, and divide the soup into bowls. Serve immediately.
