How to make miso balls (1 piece)
・ 1 tablespoon miso
・ 1/3 teaspoon powdered dashi
・ Sesame oil or grated ginger a little (not absolutely necessary)
・ Your favorite ingredients (dried seaweed, dried tofu, dried leek, dried shrimp, etc.)
(Dashi is a traditional Japanese seasoning which is made from bonito or/and konbu kelp.Bonitos are fish, it’s like tuna.
Konbu kelp is one of the seaweeds.Making Dashi in a traditional way takes time so Japanese often use powdered Dashi.)
Just mix all the ingredients.
I recommend storing it frozen. Miso does not freeze in the freezer because of its high salt content. If you pour hot water into miso balls, it will become miso soup immediately.
Dried shrimp is very salty. If you use it as an ingredient, you need to adjust the amount of miso.
This time, I used only dry ingredients that can be preserved, but you can also use boiled vegetables. (Depending on the ingredients, it can be frozen and stored for about a month)
I made this explanation with a translation tool. Please forgive me that there are many English mistakes.