Joshua wanted to have Japanese food for his birthday, and I have always liked miso soup, therefor I had to look up a good recipe and try my hand at really making some. I have previously played around with miso in soup.
I found this helpful site and went to work. We have miso paste. We did not have the tofu I was hoping for, nor did we have dashi. On the other hand, we did have a bag of cabbage and Mama had just gotten some miso with "dashi extract" (bonito flavorings). So, this would have to work...I was hopeful.
Papa was going to the store and I asked if he could pick up mushrooms, or dry shitakis on the off-chance the local Kroger might have them. The store had fresh shitakis so that is what we got.
I poured 12 cups of water into the heavy pot and set it to boil while I pulled out the cabbage. The cabbage was that bag of coleslaw mix with mostly green cabbage, a little purple, and a little bit of carrot all thinly chopped.
I noticed a bag of chopped onion and dropped a handful into the heating water. It came to a boil. The heat was turned down to medium low.
I dropped in three big handfuls of the cabbage mixture and waited around 15-20 minutes. It was bright and lovely.
Next came the carton of shitakis, dumped in minus one or two that appeared not so good as the rest.
After a stir, I turned off the heat and began stirring the miso with dashi in, one big soup spoon at a time, approximately how the lady in the video does--she mixed the paste in the ladle before adding it to the rest of the pot.
I think I put in around six spoonfuls or so. I tasted it it and added a little more.
It tasted good. It is best fresh and hot or warm. I ate some with an egg for breakfast the next day. I did not like the mushrooms cold, but the broth and cabbage were still good cold. I warmed it after tasting the cold mushroom and enjoyed the soup.