I love salty and savoury stuff so it is no surprise that I like
miso soup, which is a must-have side when eating Japanese food. It is cheap, easy and quick (10 minutes) to make, almost like instant food!
This is a basic recipe for miso soup with tofu and wakame. You can always add other ingredients, such as with
salmon head or asari (clams) to make it a more sumptuous bowl.
Miso Soup Recipe
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!
Prep Time: 5 mins
Cook Time: 5 mins
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)
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.
Noob Cook Tip
Create a more sumptuous miso soup with the addition of ingredients such as Japanese mushrooms, napa cabbage and/or ito konnyaku.