There isn't a better miso soup than that prepared with an excellent, balanced dashi stock to release the umami ( 5th taste). To do this drop a sachet into 500 ml of boiling water and keep on the boil for 5 min. Stir slightly to improve the infusion. Then remove the sachet. Your stock is ready. Afterwards, dilute 20 gr of white "shiro miso" with 120 ml of dashi stock or 25 to 30 gr white "shiro miso" with 160 ml de of dashi stock for a bowl.
The result is rich in flavour, creamy. Add finely chopped chives, some tofu cubes, some slices of nori… your miso soup becomes a delicate, unique food.
This stock also adds to the umami of freeze-dried miso soup. After infusion the sachets can be used to delicious ends. To do this, empty 2 sachets into a saucepan after infusion adding 1 soupspoon of mirin, 1 soupspoon of soy sauce, 1 to 2 soupspoons of grated fresh ginger (according to taste) then cook over a gentle heat until the water has evaporated, leaving a thick syrup. Another simple recipe: empty 2 infused dashi stock sachets into a saucepan and add 1 soupspoon of soy sauce and 1 soupspoon of mirin, 1 soupspoon of roasted sesame seeds and finally a soupspoon of honey. Once again, cook over a gentle heat until the water has evaporated, leaving a thick syrup. These 2 delightful mixes will accompany your marinades, tossed vegetables and rice...
