Country miso soup is a kinder way of calling the product unsophisticated. Yet unpretentious food is warmth and a hug from within.
Adding to the basic miso soup recipe, the country version has carrots and Chinese cabbage. The ingredients were what we had in the fridge and measuring was by taste.
Rice is the natural complement. Hitoshi made furikake from dried chilis, young scallions, green onions, miso, sake, ginger paste, and garlic paste. As with the soup, Hitoshi used what we had available and followed his cooking heart.
Do you have a favorite set of ingredients for miso soup? Have you tried or made country style?