Miso Soup
Prep: 5 min
Cook: 10 min
Easy
Ingredients
4 cups dashi stock
3 tbsp miso paste (white or mixed)
150 g soft tofu (cubed)
1 sheet wakame seaweed (soaked)
2 spring onions (sliced)
The Story
Miso soup is an essential part of the Japanese breakfast and is consumed twice daily. Miso is a paste made by fermenting soybeans with salt and koji mould for months, rich in probiotics. It has been a cornerstone of Japanese cuisine since the Nara period (710-794).
Instructions
- Heat dashi on medium heat (do not boil).
- Place miso paste in a ladle and dissolve it into the broth.
- Add tofu cubes and wakame.
- Warm for 2-3 minutes without boiling.
- Serve sprinkled with spring onion.