Our Family's Miso Soup

• 400 ml Water
• 1 tsp Dashi stock granules
• 1 tsp Sake
• 1 tsp Soy sauce
• 1 1/2 to 2 1/2 tablespoons MIso
• 1 Vegetables, shellfish
• 1 Green onion (as garnish)

1. Put the water, dashi stock granules, sake and added ingredients of your choice in a pan and turn on the heat.
2. When the added ingredients are cooked through, turn off the heat, dissolve in the miso, add the soy sauce and it's done.
3. If you're using nameko mushrooms or tofu, add them after adding the miso!
4. You can freeze nameko mushrooms.
5. Put partially used nameko in an airtight container and freeze.
6. Put them into the soup without defrosting!
7. Here are some tips for using shellfish in miso soup.
8. Here's how to increase their umami:
9. The umami in shijimi clams increases if you freeze them after flushing the sand out of them.
10. It's alright to use frozen clams.
11. Here's how to increase the amount of calcium you take in:
12. Flush the sand out of shellfish (asari claims, shijimi clams etc.)
13. and wash them while rubbing the shells together.
14. When you put them in the soup (Step 1), add a small amount of vinegar.
15. When the shellfish open up, go to Step 2.
16. By adding a little vinegar to shellfish, some of the calcium from the shells dissolves into the soup, making the soup even healthier for you!

water, granules, sake, soy sauce, miso, vegetables, green onion

Taken from cookpad.com/us/recipes/169830-our-familys-miso-soup (may not work)