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Chunky Miso Soup

A miso soup featuring root vegetables, called konsai in Japan. Using several varieties of dashi stock rather than using meat or fish will add umami that underpins the taste and flavor of Japanese food to enhance the taste of each ingredient.

Ingredients (serves 4)

  • 1000cc water
  • 10g kombu kelp
  • 30g katsuobushi (dried bonito flakes)
  • 30g small dried sardines
  • 1/10 daikon radish
  • 4 to 5 satoimo taros
  • 1/2 burdock root
  • 1/4 carrot 40-50g miso paste (adjust quantity as required)
  • 1/4 shallot
  • 1 tablespoon sesame oil
  • * Although ideally more than two varieties comprising animal and vegetable ingredients should be used to enhance the umami of a dish, tasty dishes can also be prepared using commercially available powdered dashi stock.


1.If using small dried sardines, first remove the heads and innards and then soak in water for 30 minutes.

2.Place kombu kelp in 1 or water, heat and then remove kelp just before boiling point is reached.

3.Add dried bonito flakes, simmer over low heat for several minutes and then strain (or drain if using colander).

4.Slice shallot, peel other vegetables and cut into edible sizes.

5.Heat sesame oil in pan and fry all vegetables other than the shallot.

6.Add stock in 3 to pot and simmer for around 10 minutes until vegetables are cooked.

7.Dissolve miso paste and add to soup while taste testing. Transfer to bowls and sprinkle with chopped shallot.