Miso Soup is one of the most popular soups in Japan. It is also common in most Japanese restaurants all over the world. It consists of a stock called dashi which is mixed with softened miso paste. Its ingredients vary from regional to personal preferences. Japan’s national cancer centre suggests that eating three to four bowls of this soup every day reduces chances of breast cancer.
Dried seaweed (wakame) - 1⁄4 oz (7 g)
Fresh soft tofu or long life silken tofu - 4 1⁄4 oz (120 g)
Dashi (fish and seaweed stock) - 13 1⁄2 fl oz (400 ml)
Water - 400 ml (13 1⁄2 fl oz)
Powdered dashi - 1⁄2 tsp (2.5 ml)
Miso paste - 1 1⁄2 Tbsp (20 ml)
Spring onions - 2 medium sized
Portobello mushrooms or Shiitake - As per requirement
First of all add dashi into a saucepan and then heat it. You need to put the saucepan over the stove and turn up the heat. Make sure the pot or saucepan you use is large enough.
Next you need to expand the seaweed. You can do this by soaking it into water. Put the wakame into a bowl and then pour water into it until it covers the seaweed completely. Put this bowl aside as you prepare the other ingredients.
Melt the miso by pouring some dashi onto it. You need to put miso into a cup before melting it down with dashi. Dissolve the miso by stirring and then add it into the saucepan.
Next you need to cut the tofu into cubes. The recommended size for tofu cubes is 1 cm but you can cut bigger or smaller cubes depending on your preference. Add the tofu to the saucepan after cutting it.
Now take out the expanded wakame and add it to the saucepan as well.
After adding the soaked wakame, you can pour the soup into bowls and then serve. You can sprinkle chopped onion to garnish before serving.