Miso soup from packets can be hit and miss… And expensive. So in my quest to make Miso a dailyÂ experienceÂ I’ve got to this super quick and easy recipe. You need to fork out for a few bits the first time, then after that its a 2 minute job and usually better than most Sushi bars (I’m talking about you Yo Sushi!).
- Toasted Sesame oil
- Fish sauce
- Soya paste
- 1 Spring onion
- 2 or 3 Shitake mushrooms (optional but worth it)
- Salt and pepper
- Hot water
First chop up your lone spring onion as finely as you can and your mushrooms cut into thumbnail size pieces.
Chuck this into a measuring jug and add in 1.5 pints (approx.) of hot water from the kettle. Then with with a table spoon gouge out a large chunk of the soya paste and stir it into the jug of hot water. The soya paste takes a while to “melt”, just make sure that it has, it should only take a minute or two.
Add a few drops of the sesame oil, and a dash of the fish sauce and stir again. I’m not sure why I started to put sesame oil into the mix, but it just seems to work. It’s probably something to do with the pleasure receptors in your brain (or summat). Finish off with a twist of black pepper and a pinch of salt. Stir again.
That’s it. It literally takes until the kettle has boiled to prepare. It always tastes good. You can pretty much add any mushrooms, Shitake are the best by far andÂ definitelyÂ have the best name 🙂 You can of course add in anything really, left over cabbage (really), peas, shrimps, tofu, etc. Always try to keep the spring onion (or a leek), though if you can.