Miso is of those tastes that I just can’t get enough of. While it might look strange if you’ve never seen miso by itself before, don’t let it’s appearance fool you; it has an amazingly rich yet salty flavor that I find myself craving quite often. As well as it’s great taste, miso also has a variety of health benefits, so I have even more reason to eat it often!
Miso soup, made with dashi stock and miso paste, is a Japanese classic. It’s a basic soup with lots of variations, so with a little experimentation you’re sure to find a combination of ingredients you love. As long as it’s got some delicious miso clouding the dashi, you’ve got a good bowl of soup! Today I’m going to share a classic go-to recipe for miso soup with tofu, seaweed and mushrooms.
Miso soup is such a common dish that it ‘s served with most meals, along with a bowl of rice of course. You may have noticed this by seeing the meals in your favorite anime, but yes, they even eat miso soup and rice for breakfast! If you’re a fan of savory, try some miso soup the morning instead!
Recipe – Wakame Miso Soup:
– While the mushrooms are soaking, put the rest of the dashi in a medium sized pot and bring the dashi to a boil over medium high heat.
– Cut the tofu into 1/2 inch cubes and add the tofu and the mushrooms with their liquid to the dashi. Simmer for 5 minutes, or until heated through.
– Using a ladle, scoop out a bit of the broth from the pot and transfer it to a bowl. Add the miso to the bowl and mix until well blended. (We mix it separately because the miso clumps together, and if you try to mix it into the pot, it won’t get mixed well!)
– Once the pot has been brought to a simmer, turn off the burner. Ladle the soup the bowls, then serve immediately!