Miso soup
Miso soup is a traditional Japanese soup made with a base of miso paste and typically includes other ingredients like seaweed, tofu, and green onions. It's a delicious and comforting soup with a savory umami flavor. Here's a basic recipe for making miso soup:
Yield: 3
Cost: $5
Materials
- 4 cups water
- 2 tablespoons miso paste (white or red, depending on your preference)
- 1/2 cup diced tofu (silken or regular)
- 1 sheet of nori seaweed, cut into small pieces or strips
- 2 green onions (scallions), thinly sliced
- 1 cup sliced mushrooms (shiitake, enoki, or your choice)
- 1 teaspoon soy sauce (optional, for extra flavor)
- 1 teaspoon mirin (optional, for a touch of sweetness)
- 1 teaspoon sesame oil (optional, for added aroma)
Instructions
- Cut the tofu into small cubes. Slice the mushrooms. Cut the nori seaweed into small pieces or strips. Thinly slice the green onions.
- In a pot, bring 4 cups of water to a boil.
- Once the water is boiling, add the sliced mushrooms and diced tofu to the pot. Reduce the heat to a gentle simmer.
- In a small bowl, place the miso paste. Ladle about a cup of the hot water from the pot into the bowl with the miso paste. Stir well to dissolve the miso paste completely. This step ensures that the miso paste doesn't form lumps when added to the soup.
- Pour the dissolved miso paste back into the pot with the simmering water, mushrooms, and tofu. Stir to combine.
- Add the cut nori seaweed to the pot. Continue to simmer for about 2-3 minutes until the seaweed softens.
- If desired, add soy sauce and mirin for extra flavor. Adjust the amount to taste.
- Turn off the heat and add the sliced green onions.