Miso Soup with Prawns and Wakame

A traditional dashi is mild-flavoured and delicate, unlike some of the instant powders that have artificial flavour enhancers. Add miso paste to taste, keeping in mind that some are saltier than others.

Serves 4

Recipe by Claire Aldous

Photography by Aaron McLean

From issue #60

Sept. 7, 2015

ingredients

Dashi stock
20 grams dried kombu (kelp)
20 grams katsuobushi ...

Method

Put the kombu and 6 cups of cold water in a large saucepan and leave to soak for 1 hour. Place the saucepan over a low heat for 30 minutes, keeping it just below a simmer. Don’t let it ...

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