Miso Soup


1 litre dashi stock
75 g inaka miso
200 g silken bean curd (tofu)
1 tablespoon finely sliced
spring onions, green part only


1. Bring the dashi stock to the boil, then reduce the heat to a simmer.

2. add the miso paste, stirring to dissolve.

3. Gently cut the tofu into 1-cm cubes and place in 4 serving bowls.

4. ladle the miso soup over the top of the tofu and sprinkle each with some sliced spring onion.


* You will needcutting board, cook’s knife, liquid, weight and spoon measures and pot or saucepan.

* This is probably the easiest soup in the book due to everything being readily available at Japanese and other Asian grocers.

* Although simply finished here with spring onions, alternative garnishes include toasted sesame seeds, toasted nori flakes or chives. Try also asparagus spears, bean sprouts, snow peas, fresh sliced shiitake mushrooms or fine julienne of carrot.

* Do not boil miso soup as it can change the flavour slightly. Bring to the boil and turn down immediately.

* Miso soup is high in valuable nutrients and is considered a great ‘pick me up’.

* Dashi is fundamental in Japanese cuisine as a soup stock and flavour base in many dishes. Generally made with dried fish (sardines or bonito) and kombu (a seaweed available fresh, dried, frozen and pickled), dashi can also be vegetarian, made with mushrooms. Instant dashi is a powder that simply needs boiling water added. Although quick and easy, it is frowned upon by purists. If you have a recipe for homemade dashi, have a go: there are after all only 2 or 3 ingredients involved and one of them is waterhow hard can it be?


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