Step 1

Add the the miso paste and dashi granules to a mixing bowl and mix until well combined.

Step 2

Add in any optional add-ins and mix well to combine. If using aburaage, toast on high for 2 minutes until crispy. Slice into thin pieces.

Step 3

If making different variations, divide the miso base into separate bowls and mix in the add-ins.

Step 4

Divide mixture into 8 equal servings, which is about one heaping tablespoon (about 20-25 g) of the mixture into silicon muffin tins or into a ice cube tray. Store in an air tight container or wrap ice cube tray tightly. Store in the freezer for up to three months.

Step 5

Add miso ball to a bowl. Add 200 ml of hot water and whisk until miso is fully dissolved. Add any cooked ingredients like spinach or mushrooms if desired. Serve and enjoy!