Japanese recipe
How to make Miso soup
味噌汁
All of Japan
A simple soup of dashi stock and miso, a paste of fermented soybeans, usually with tofu, seaweed and spring onions. It is served with almost every traditional meal, even breakfast.
Ingredients
- 800 ml dashi stock (made with instant dashi granules, or with kombu seaweed and bonito flakes)
- 3 to 4 tablespoons miso paste
- 150 g silken or firm tofu, cut into small cubes
- 1 tablespoon dried wakame seaweed
- 2 spring onions, thinly sliced
Method
- Soak the wakame in a bowl of water for 5 minutes, then drain.
- Heat the dashi in a pan until it is just below boiling.
- Put the miso in a ladle, dip it into the stock and stir with chopsticks until it dissolves into the soup.
- Add the tofu and wakame and heat gently for 1 to 2 minutes. Do not let the soup boil after adding the miso, or it loses its flavour.
- Serve in small bowls, sprinkled with spring onions.
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