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Light. Fresh. Smooth. Healthy. You wouldn’t be disappointed with this flavourful Japanese soup. Recently, I’ve started experimenting with Japanese cuisine and I am pretty excited about it.

Miso soup is the basic and traditional dish with just a few  ingredients and can be done within an eye-blink. It works well as a quick lunch or as a starter before your  sushi main course.

Get some tofu, miso paste, spring onions, stock and chili - have a go – D.I.Y

Miso soup w/ tofu

Serves 2

You will need:

200 g soft tofu, cut into cubes (you can use less depending on your taste)

4 tablespoons miso paste (I used organic miso instant soup paste)

600 ml vegetable or fish stock or dashi (see the note below)

2 medium spring onions, sliced

1 tablespoon soya sauce

1 red chili, sliced (or less if you don’t want the soup too hot)

Preparation:

Toss the tofu in 2 tbsp of miso paste and let it marinade for a few minutes.

Dissolve the remaining miso paste in the stock and bring to a simmer. Add half of the sliced spring onions. Add the soy sauce and simmer for 2 minutes.

Heat the tofu in a frying pan for 1-2 minutes without any oil. Divide the cubes between two bowls, add the soup and sprinkle it with the remaining spring onion. Scatter over the sliced chili.

IMG_3135

by Asia(Jo)

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