White miso soup. Photo / Michael Bradley
Ingredients
• 3 tbsp white miso paste
• 2 dried shiitake mushrooms
• 1 10cm/sq piece dried kombu
• 1 handful dried bonito flakes
• 1 tbsp soy sauce
• 600ml filtered boiling water
• 1 pinch sliced spring onion (optional)
• 1 tbsp diced fresh tofu (optional)
1. 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.
2. 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.
