Miso Soup

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Miso Soup

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Miso-Soup is a traditional Japanese soup conprising of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes, and personal preference.

Ingredients

To prepare 5 g dried seaweed (wakame), 120 g fresh soft tofu or long life silken tofu, 400 ml dashi or 400 ml (14.1 fl oz) of water and ½ tsp powdered dashi, 1 1/2 tablespoon miso paste2 medium spring onions, 1 measuring jug, 1 saucepan, 1 small bowl, 1 cup, 1 tablespoon, 1 teaspoon, 1 sharp knife & 1 chopping board

The Making

Step 1:Heat the Dashi

Pour the dashi into a large sauce pan and turn the heat up high

Step 2: Soak the wakame
At the same time, put the 5 grams or 0.2 oz of dried wakame in a small bowl, and add enough water to cover it. The seaweed will soak up the water and expand.

Step 3: Melt the miso
Put 1 1/2 tablespoons of miso paste in a cup, add enough spoonfuls of dashi from the pan to melt it. Give it a good stir to make sure it is thoroughly dissolved.Then pour into the pan and stir.

Step 4: The tofu
Cut the tofu into cubes of about 1 cm. 120 grams or 4oz is a good guide for this recipe but you can add more, or less depending on your taste. Add it to the saucepan and turn the heat down.

Step 5: Add the wakame
Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients. Do not let it boil as this will impair the flavours.

Step 6: Serve the Miso Soup
Turn off the heat and ladle the soup into individual bowls. Finally, chop the spring onion, add to the bowl and serve.

Traditionally this soup is eaten at the end of a meal, or as a nutritious breakfast. To enjoy it the authentic way, use chopsticks for the solid ingredients and sip the liquid straight from the bowl.

Also try our other soup recipes, Weight Watchers Soup besides Miso Soup

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