I love sushi and I love miso soup almosts as much. Last week I discovered just how easy making miso soup is at home. Miso has a rich complex salty and savory flavor to it. I have made a few quick variations of miso soup, but finally decided to make the soup in the traditional way. I found this recipe in Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook. If you haven't bought this book - you must. The book is arranged by techniques and corresponding recipes. Besides the clever arrangement, the pictures are beautiful and clearly show the steps for each technique and recipe. Miso soup is made from a base of an easy Japanese stock called Dashi. Dashi is used in many Japanese dishes such as dipping sauces, noodles, etc. The ingredients might be a little hard to find at some grocery stores, but stores like Whole Foods Market, Fairway, and any Japanese market will have the ingredients. Before I start explaining how to make the soup, lets talk about a few ingredients (according to Martha's book pages 60-62):
