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
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)
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.