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