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Miso soup recipe

Miso is basically fermented soy bean paste.

It is a very basic ingredient in Japanese cooking. Japanese chefs use it in soups, stews, marinates, seasonings and dips. The most common of course is in miso soups.

Miso come in paste form and can be white, red or brown in color. The darker the color, the more flavoursome and salty the miso paste.

You can make the stock for this soup from scratch or buy the ready-made stock granules from major supermarkets. It is known as the hondashi stock granules. Follow the instructions on the packaging to make the stock.

photo by adactio at flickr

Ingredients

1/2 packet of silken tofu
800ml hondashi stock
10g dried wakame seaweed (long thin strips of seaweed)
4 tbsp white or red miso paste
2 spring onions, chopped

Directions

Cut the tofu into small cubes
Bring the soup stock to a boil, then lower heat to a simmer
Place the miso paste in a bowl and add 2-3 tbsp of the soup stock to the miso paste
Stir to dissolve the paste in the soup
Pour the mixture back into the pot of simmering soup
Add the tofu and bring up the heat for about 1 minute
Sprinkle with chopped spring onion just before serving

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