Keeping with the Japanese theme for lunches, I made Miso Soup today. Miso soup is a traditional Japanese soup made from miso paste and dashi (Japanese fish stock). It is great for a light lunch or before a meal. Traditionally it is made with wakame however I didn't have any at home so I didnt use it. Wakame is dried seaweed which is available at good Asian grocers. If you decided to use it, presoak about 1 teaspoon of it in boiling water - it expands a lot!
- 150 grams tofu
- 400 ml boiling water
- 7 grams of dashi powder
- 1.5 tablespoons of miso paste
-2 spring onions
1. Dissolve dashi powder with the boiling water in a saucepan. In a separate bowl melt the miso paste with a few tablespoons of the dashi stock and then add it all to the saucepan.
2. Stir on low heat, ensuring the soup doesn't boil. Boiling this soup will remove a lot of the flavour
3. Cut tofu into 1cm cubes and add to the soup. Stir on low heat for 5 minutes, ensuring not to break the tofu.
4. Serve with chopped spring onion