Miso Soup

Miso comes in many varieties; for the following soup, I favor a dark miso. See also my more recent Miso++ recipe, which uses lighter mushrooms than the shiitake below.

Mix a cup and a half of water, fresh grated ginger, a small amount of wasabi powder, some fresh ground white pepper, a tablespoon of soy sauce, and a dash of sesame oil.

Chicken broth worked well when I had a head cold, though is too salty otherwise. Japanese soup stock (usually based on Bonito) should work well.

Fresh ginger will keep longer if frozen; simply shave off what is needed with a grater.

Adding in seaweed also works, though the traditional miso soup should not be too crowded.

Add shiitake, cut lengthwise in long strips, along with small tofu cubes, and bring the soup to a low boil.

If sick, grinding the shiitake up in a food processor first makes for easier eating.

In a different bowl, mix the miso paste with some hot water, and stir well to loosen the miso, which otherwise clumps together.
Remove the soup from heat, let cool a minute, then mix in the miso, and let the soup rest covered for several minutes before serving.
Garnish with chives, grated daikon.