Get ready to savour the umami goodness of our Japanese Miso Soup. Imagine a delicate broth infused with miso paste, filled with tender tofu, seaweed, and a touch of green onions. It’s a bowl of comfort that transports you to the serene landscapes of Japan.
Healthy Hints:
Tofu: A plant-based protein source that’s low in calories.
Seaweed: Rich in vitamins, minerals, and antioxidants.
Fun Facts & Heritage:
Miso Soup: A traditional Japanese staple that’s often enjoyed as a side dish in meals.
Umami: Miso is known for its umami flavour, the fifth basic taste, which adds depth and complexity to the dish.
Japanese Miso Soup
Get ready to savour the umami goodness of our Japanese Miso Soup. Imagine a delicate broth infused with miso paste, filled with tender tofu, seaweed, and a touch of green onions. It’s a bowl of comfort that transports you to the serene landscapes of Japan.
Ingredients
- 4 cups dashi Japanese fish and seaweed stock
- 3 tablespoons miso paste white or red
- 1/2 cup cubed tofu
- 2 sheets nori seaweed torn into small pieces
- 2 green onions sliced
- 1 tablespoon soy sauce
- Optional: Wakame seaweed rehydrated for added texture and flavour
Instructions
- Start by preparing your dashi stock. You can make it from scratch using bonito flakes and kombu seaweed, or use instant dashi powder mixed with water.
- Bring your dashi stock to a gentle simmer in a pot.
- In a small bowl, dilute your miso paste with a bit of the hot stock to make it easier to mix into the soup.
- Gradually whisk the diluted miso paste into the simmering stock. Be careful not to boil the soup after adding miso, as high heat can destroy its delicate flavours.
- Add cubed tofu, torn nori seaweed, and rehydrated wakame seaweed (if using) to the pot.
- Let it all simmer gently for a few minutes until the tofu is heated through.
- Stir in soy sauce and sliced green onions.
- Taste and adjust the seasoning if needed.
Notes
Nutritional Values:
Per Serving: Calories: 80Protein: 6g
Fat: 4g
Carbs: 7g
Fiber: 1g