Inspired by Ravi Soup on King St. I decided to make an epic miso soup that’s a whole meal in bowl. This is so filling, healthy and absolutely delicious. It also keeps and reheats very well for a few days so I usually make larger batches of it.
Miso soup is made out of miso paste, kelp knots and Katsuobushi (dried bonito fish flakes). I used this guide to making Dashi stock as practice the day before attempting the final soup.
You can easily source both ingredients at pretty much any grocery store in Toronto’s Chinatown. I also acquired most of the other ingredients fresh from Hua Sheng Supermarket or across the street at Oriental Harvest.