Japanese Classic Miso soup with Tofu is a quick, easy and light soup and is a staple of Japanese cuisine, both nutritious products from the healthy soybean.

 

Serves 4
Preparation time: 10 mins
Cooking time: 8 mins

 

Japanese Classic Miso Soup Ingredients:

• 5 teaspoons dashi powder dissolved in 750 ml (3 cups) water or 750 ml (3 cups) Dashi Stock
  
• 2 tablespoons dried wakame seaweed, torn
• 4 tablespoons red miso paste
• 150 g (5 oz) silken tofu, cubed
• 1 tablespoon thinly sliced spring onions, to garnish
• 10-12 pickled apricots, to serve (optional)

Japanese Classic Miso Soup Cooking Instructions:

• Place dashi mixture or Dashi Stock into a medium saucepan and bring to the boil. Remove from the heat and sprinkle with the dried wakame seaweed.

• Place the miso paste into a small bowl and stir in a little of the stock liquid until the paste is of pouring consistency. Gradually stir into the soup stock and add the cubed tofu.

• Ladle into 4 individual bowls, garnish with spring onions and serve with pickled apricots, if desired.

  The soup may be prepared ahead of time and kept for up to 5 days in a sealed container in the refrigerator. Do not let the soup boil or the miso will curdle and lose its flavor. Add spring onions just before serving.

Tags: soup

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