[Recipe] MGK Broth In Miso Soup: Update It Your Way

Featuring Ultra Umami for a meat-free version or the Tonkotsu for something closer to Tonjiru.

Miso soup, that ubiquitous element of almost any fresh Japanese meal. You could say a meal isn't finished without miso soup and green tea. Luckily miso soup is super easy to make, and you can tune it to your personal liking. Here's my take on it.

For Miso Soup: To make 3 to 4 small bowls, heat 500ml of Ultra Umami vegetarian broth to a gentle boil. Add 1 to 2 tablespoons of miso paste to the hot broth and stir until it dissolves completely. If you wish, you can add a touch of dashi powder. Salt is not necessary because the miso paste will have lots of it. Sprinkle thinly sliced spring onions and serve. Enjoy!

For Tonjiru: This is the hearty sibling of regular miso soup. Tonjiru is a savory miso soup with pork and root vegetables. Look for hearty root vegetables such as gobo (burdock root), taro, daikon, and carrot, cutting them into similar sized pieces so they can cook at the same rate. Add thinly sliced pork belly. Put everything into the miso soup (above), adjusting miso paste to taste, and simmer for 20 mins. Enjoy!