Miso Soup
This soup is one of the most commonly eaten dishes in Japan, and it is usually served with every meal that includes rice.
Ingredients
- ½ packet silken beancurd (tofu), drained weight about 150g / 5oz
- 1 litre / 1¾ pints / 4 cups freshly made dashi (kombu and bonito stock) or instant dashi
- 10g / ¼oz dried wakame seaweed
- 60ml / 4 tbsp white or red miso paste
- 2 spring onions, shredded, to garnish
Preparation
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- Cut the beancurd into 1cm / ½in cubes. Bring the dashi to the boil, lower the heat and add the wakame seaweed. Simmer for 1-2 minutes.
- Pour a little of the soup into a bowl and add the miso paste, stirring until it dissolves. Pour the mixture back into the pan.
- Add the beancurd and heat through for 1 minute. Pour the soup into warmed serving dishes and serve immediately, garnished with the shredded spring onions.
VARIATION
Wakame is a young, dark-coloured seaweed that can be found dried and in Japanese supermarkets. Nori seaweed could be used instead.
COOK'S TIP
Reduce the heat when the stock boils, as the delicate flavour of the soup will be lost if it is boiled for too long.
Serves 4.