- For the miso soup:
- Water
- Konbu
- Hanakatsuo freshly grated
- Katsoubushi
- Miso
- For the garnishes:
- Wakame seaweed
- Spring onion
- For the cappuccino foam:
- Soy milk
- Ginger, peeled, sliced
- Cardamom pods, crushed
- Mushrooms ketchup
- Salt
- Soy lecithin
Miso Soup
Ingredients
Method
For the miso soup:
Cut the konbu making incision on both sides of the seaweed.
Bring the water with the konbu up to 80 C.
Take out the konbu, turn down the fire and bring gently to simmer.
Once at simmering point add the katsuo, turn down the fire again and press it down in the water.
Skim the impurity coming on the top and switch off the fire.
Leave to rest for around 10 seconds and then strain with a muslim.
Bring the dashi to simmer and add the miso to taste.
Reserve.
For the garnishes:
Rehydrate the seaweed in some warm water, then discard the liquid and keep in a container with some dump paper on the top.
Cut off the green side of the spring onions, then cut the white and green part in diagonal.
Reserve.
For the cappuccino foam:
Place the soy milk with the cardamom and the ginger in a pan and heat gently until it reach 65C.
Remove from the fire and leave to infuse at room temperature for 30 min. Once infused, strain the milk and the yield should be 650 g.
Cool down now the infused milk and add mushroom ketchup, salt and soy lecithin.
Mix well, strain, then pour into a canister.
Charge with 2 charges.
Refrigerate until needed.
For service:
Reheat the soup in a pan until simmering.
Place in a cup some wakame and some spring onions.
When the soup is hot pour some of it in the cup.
Shake the canister and then spray a little bit of the foam on the top of the soup.
Serve.
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