Soups
Miso Soup
Ingredients
- 800 ml dashi stock (3 1/3 cups)
- 3 tbsp miso paste
- 150 g soft tofu, cubed (5 oz)
- 2 tbsp dried wakame seaweed
- 1 spring onion, thinly sliced
Method
- Rehydrate wakame in cold water for 5 minutes, then drain.
- Heat dashi stock in a saucepan until just below boiling; do not let it boil hard.
- Ladle a little hot dashi into a small bowl with the miso paste and stir until smooth.
- Return the dissolved miso to the pot and stir gently to combine; avoid boiling after this point to preserve flavour.
- Add tofu cubes and wakame, warming through for 1-2 minutes.
- Ladle into bowls and garnish with sliced spring onion.
Introduction: Miso soup is a foundational dish in Japanese cuisine, served at nearly every meal from breakfast to dinner, made from fermented soybean paste (miso) dissolved in dashi stock, often with tofu, wakame seaweed and spring onion.
Cultural Background: Miso soup is a foundational dish in Japanese cuisine, served at nearly every meal from breakfast to dinner, made from fermented soybean paste (miso) dissolved in dashi stock, often with tofu, wakame seaweed and spring onion.
Tips: Never boil miso soup vigorously once the miso is added, as this dulls its aroma and flavour.
Variations: Common additions include daikon, potato, clams (asari), or seasonal vegetables depending on the region and season.
Storage: Refrigerate for up to 2 days; flavour is best fresh as tofu texture softens over time.
Reheating: Reheat gently over low heat without boiling.
FAQs:
Q: Can miso soup be made vegan?
A: Yes, use a kombu-only dashi instead of bonito-based dashi.
Q: Which miso is best?
A: White (shiro) miso is milder and sweeter; red (aka) miso is stronger and saltier — both are authentic choices.
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