I just returned from Japan. Out of the many things I tasted and enjoyed was miso soup. Each meal was accompanied with this delicious dish. Every soup had its own distinctive taste—some richer and darker, some lighter. Sometimes it was served at the beginning of the meal and others toward the end of the meal. I prefer it at the beginning of a meal.
While there are numerous miso soup mixes on the market, this recipe calls for making a dashi base first and then preparing the miso soup. The dashi base is an infusion of seaweed (edible kelp) and bonito flakes that becomes a very flavorful stock. Once you try this, you’ll want to have the dashi available in your refrigerator for a quick and satisfying weekday meal. It’s best to locate an Asian market for these ingredients.
