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Miso Soup Recipe

Ingredients

How to make it

  • Bring water to the boil in a large saucepan, add the seaweed, and corn and simmer for 12-15 minutes. Add the diced spring onion, cook for a few minutes further then remove from heat and keep at sub-boiling temperature. Take some stock from the soup, and blend miso with stock, then pour back into the soup, and add salt and black pepper to taste.
  • Gomacio:
  • Add sesame seeds to a frypan and dry roast until golden (but not burnt). Put into a mortar and pestle or blend with blender until powdered. Mix with a bit of salt.
  • Serve soup with rice and sprinkle gomacio on top.

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The Cook

splosh Mullumbimby, AU

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