The current ingredients yield two normal or one massive serving.
Next time I make this soup, I will keep the ingredients the same but add closer to 2.5 cup / 600mL water.
♕1 small turnip
♕1 small carrot
♕1T / 3g dashi granules
♕4 dried shiitake mushrooms
♕1T / 7g brown rice miso paste
♕4 strands dried seaweed
♕1T / 3g dulse flakes
♕1 package / ~80g natto
♕1.5 cup / 355mL water
♕1 filet of fish (included in procedure) or tofu, cubed
♕The night before making this soup, steam raw fish fillets until they are cooked to your liking. Into the steaming liquid, add copious garlic, ginger, and parsley.
note: I had rainbow trout, steamed it for 25 minutes, and added approximately half of a sliced root ginger, ten sprigs chopped parsley, and three cloves garlic.
♕The night before, also submerge the shiitake in cold, filtered water, or cover in hot water for 30 minutes before beginning to cook. After soaking, cut each mushroom into fourths. Slice the stems into thin rounds.
♕Slice the turnip into thin rounds. Cut the carrot into matchsticks.
|The dulse flakes are responsible for the soup's|
ugliness, but also for much of its flavor.
note: if you want your carrot soft, you can add it to the water in this step, as well.
♕Cover your seaweed strips in cold water and let them sit for five minutes as you do the next step.
♕While the seaweed soaks, mash the natto and the miso paste together, to make it more or less one mixture. Stir it into the soup. Add chives, and carrots, if you did not to so previously.
♕Remove the seaweed strips from the water and rinse them very well.
♕Into a bowl, place your fish fillet or sliced tofu. Garnish with seaweed strips, and pour broth over.
♕Sprinkle dulse flakes on top and serve immediately.