White miso has the versatility of butter and mustard combined and I use it to help emulsify other ingredients, add delicious umami flavours to endless marinades and, of course, it's the hero ingredient in the world-renowned miso soup.
|3 Tbsp||White miso paste (Main)|
|2||Shiitake mushrooms, dried|
|1 piece||Kombu, 10cm square peice, dried|
|1 handful||Dried bonito flakes|
|1 Tbsp||Soy sauce|
|600 ml||Water, filtered, boiling|
|1 pinch||Spring onion, sliced, optional|
|1 Tbsp||Tofu, diced, optional|
AdvertisementAdvertise with NZME.
- Place the white miso paste, shiitake, kombu, bonito and soy into a large coffee plunger (capable of holding 600ml of liquid). Pour in the boiling water and stir to combine until the miso has dissolved.
- Allow to stand and steep for about 7 minutes, give one last stir then plunge the coffee press gently to push the bonito, shiitake and kombu aside. Pour the strained liquid into cups (ceramic are best), add spring onion and tofu if desired.