Miso soup is a Japanese soup made with miso paste (fermented soybean paste), tofu, seaweed and dashi broth.
This recipe is particularly healthy because the fermented soybeans aid in digestion and provide the body with probiotics.
It will only take roughly 10 minutes to prepare miso soup at home. Pair it with steaming hot rice and a protein dish of your choice (or even homemade sushi) and you’re good to go.
Ingredients:
- 4 cups water
- 15 cm pieces Japanese kombu or dried kelp, rinsed
- 30 g dried, shaved bonito flakes
- 30 g dried seaweed, soaked in warm water and drained
- 115 g silken tofu, cut into small pieces
- 2 1/2 to 3 tablespoons white miso paste
- 1 tablespoon chopped scallion
Instructions:
- Bring the water and kombu to boil in a stockpot on medium heat.
- Remove the kombu and add the bonito flakes, simmer on low heat for five minutes.
- Remove the foams and scums on the surface using a ladle.
- Strain the dashi through a fine sieve. Do not squeeze or press the bonito flakes. Discard the bonito flakes.
- Bring the dashi to boil, then add the seaweed and tofu and cook for three minutes. Turn off the heat and add the miso paste into the soup.
- Stir the soup with a pair of chopsticks until the miso paste is completely dissolved.
- Top with the scallion and serve immediately.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.