Used in all sorts of contexts in Japan (all sorts of ramen recipes use it, for instance), we use this lovely soup in our Donburi and Chilled Mushroom Soup, Japanese Style

500mls dashi

5 tspns white miso paste

1 – 2 tspns light soy sauce to taste

• Bring the dashi to a boil, turn the heat off, add the miso and taste. If it’s too fishy (bearing in mind it has a ton of bonito flakes in it), you can bring that down with soy sauce, added in dribs and drabs till you have the right balance