I always loved a good miso soup to start a japanese meal. So, one day, when I came across a big tub of Miso paste I could not resist buying it to experiment a little.
For weeks I was just adding hot water to the Miso paste, sometimes a bit of tofu to the soup, but something was clearly missing. Not until I discussed with my japanese flatmate Mariko I realised that I was missing a key ingredient: dashi, which is a simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi - preserved, fermented skipjack tuna. Mariko was super nice to buy some classic dashi for me.
So I did a new attempt at a homemade miso soup, this time adding two good ingredients for a soup, carots, tomatoes, onion and garlic.
Put the carrots to the boil first, then added the onions, then the tomatoes and the tofu.
Added some pepper to taste, but no salt, given the high content of sodium in miso paste.
It actually came out very nice, and especially delicious with a buttered toast on the side...
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