MISO SOUP RECIPE
A very common staple food in Japanese dishes, miso soup is a basic soup familiar to the Japanese household. This traditional soup is made from dashi stock mixed with miso paste. Additionally, it is common to put in Japanese kelp, tofu and other seasonal ingredients of your choice inside.
They can be sold in instant packets or as a side dish a long with a traditional Japanese meal. It is normal to enjoy miso soup for any meal as some households will even have it for breakfast a long with rice and fish.
If you’d like to try miso soup at home, try making it at home! It’s nice and easy!
Video Credit to Tasty. Miso Soup instructions are from 1:27-2:44.
INGREDIENTS
Dashi broth (360ml)
7oz of tofu
1/2 cup of snow peas (Can be substituted for your choice of veggies. I personally like onions or carrots!)
2oz enoki mushrooms (Again, it can be substituted with your choice of veggies)
2 tablespoons of miso paste
A handful of Japanese wakame seaweed
Procedure
Cut the tofu into cubes.
Trim your snow peas (Or whatever veggies that you may have).
Cut the ends of your enoki mushrooms off.
In a pot, add your dashi and bring it to a boil. Then add your tofu, snow peas and mushrooms in and boil for 3 minutes. Add in your wakame seaweed into the soup while its boiling as well.
Turn off your heat.
Then, put your miso past in a small bowl and add some dashi inside.
Dissolve the miso with the dashi by mixing
Once dissolved, add this miso into your pot.
Turn the heat back on and enjoy!
*How much dashi and miso you add in is up to you. It depends on how strong you want the taste to be! You can also use any veggies you wish to use.
Photo credit: Matcha Website
Recipe and procedure credits to Tasty
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