Miso soup is a classic Japanese warmer made with its namesake fermented soybean paste that's mixed into dashi, a traditional stock made from dried kelp (kombu) and flakes of shaved, dried, and smoked bonito (a fish in the tuna family).
A cookbook recipe exclusively for All-Access members from Foolproof Fish
Unlike many other stocks that require long simmering, this stock comes together in a matter of minutes and creates an umami-rich backbone for the sweet and savory miso. Miso soup can have a variety of additions, most traditionally tofu and ...