Japanese miso soup
how to make basic Japanese miso soup
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 400 ml Dashi stock
- 1 tbsp miso paste
- 100 g tofu
- 2 tbsp wakame(dry)
- 2 tsp green shallots chopped
Reconstitute wakame seaweed by putting them into a small bowl of water.
Dice the tofu and set aside.
Bring Dashi stock to boil in a saucepan over medium heat
Add the diced tofu into the dashi stock to cook.
Drain and squeeze out excess water out of the wakame seaweed and add wakame to the saucepan to cook for a few minutes. *1
Turn the heat off and add miso paste
Using a sieve, dissolve the miso paste. *2
Once all the miso has dissolved, turn the heat back on.
Turn the heat off just before the miso soup reaches boiling point. *3
Serve Miso soup and garnish with chopped green shallots
*1 add ingredients which are bigger in size and harder to be cooked
*2 If you don't have a sieve, you can dissolve miso paste directly but it will take longer and may leave some lumpy parts and also if you use store bought miso paste which is very fine and smooth, you can make miso soup without a sieve.
*3 Stop cooking just before it boils. This point is called "Niebana" and it is the time that the fragrance and flavour of miso soup is simply the best and the most delicious. If the miso soup boils, the alcohol created in the process of miso fermentation and which is also the component of the fragrance will be lost by evaporation.
Calories: 48kcal | Carbohydrates: 3g | Protein: 4g | Fat: 1g | Sodium: 335mg | Potassium: 114mg | Sugar: 1g | Calcium: 16mg | Iron: 0.7mg