Miso soup may seem like a mystical Japanese delicacy, one that comes as the cherry on top of your favourite sushi order. But it’s actually really uncomplicated to make. In fact, you don’t even need a recipe for it.
This video from Food52 and The New York Times sums up how easy it is to whip up on the fly. First, remember the non-negotiables: dashi (Japanese stock made with dried seaweed and tuna) and a good miso, which you should never boil, as it will kill the active enzymes in live miso. Second, follow the basic ratio of 1 tablespoon miso to 1 cup of dashi. From there, you have a lovely miso-flavored canvas to create a nourishing soup using whatever you’d like.
Shiitake mushrooms, tofu and spring onions make lovely mix-ins, but you have free licence to stir in whatever you’d like. Add in an egg, and there’s no better way to beat a hangover.