I love salty and savoury stuff so it is no surprise that I like miso soup, which is a must-have side whenever I am eating Japanese food. Another great thing about miso soup is that it is so quick (under 15 minutes), easy and cheap to prepare, it is almost like instant food preparation to me. Do not boil miso soup as the high heat may cause fermentation and indigestion, so all you need to do is to dissolve the miso paste in hot stock and then stir it into the soup pot. This is a basic recipe for miso soup with tofu and wakame, but you can add other ingredients to make a more sumptuous bowl. One of my very favourite variation is miso soup with asari clams recipe. If you are new to Japanese cooking, check out the photos of the Japanese ingredients on page 2.
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Miso Soup Recipe
- Serves: 3
- Prep: 5 mins
- Cook: 5 mins
Do not boil miso soup as the high heat may cause fermentation and indigestion, so all you need to do is to dissolve the miso paste in hot stock and then stir it into the soup pot - quick and easy!
- 500 ml dashi stock I cheat by dissolving 1/2 tsp dashi stock powder in hot water
- 1 tbsp miso paste to taste
- 100 grams tofu cubed
- 1 tbsp dried wakame (Japanese seaweed) soaked in water until softened and reconstituted
- 1 tbsp chopped spring onions (scallions)
- In a pot, bring dashi stock to boil. Transfer 1 -2 ladles of hot stock to a small bowl and stir to dissolve miso paste completely.
- Reduce heat, add cubed tofu and wakame to the pot. Simmer for about a minute or two. Turn off the heat.
- Return the miso mixture prepared in step 1 back to the pot, while the soup is still hot. Stir evenly.
- Ladle to serving bowls and garnish with chopped spring onions.
(Get more photos, cooking notes and ingredient list on page 2)
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