Miso Soup

For those who have read my Instagram post, you will know the history behind this delicious soup… those who have yet to read the story, you can read it while enjoying your soup hehe :3

INGREDIENTS

• 150g (1/2 packet) of Silken Tofu*
• 1 tbsp Miso paste**
• 6g (1 stick) Dashi stock**
• A sprig of spring onion
• 200ml of water
• Toppings of your choice: a small handful of enoki mushrooms, a sheet of dried seaweed
• (OPTIONAL: sesamee oil)

* You can use regular tofu too, I just prefer this one because it is more tender, and absorbs the Miso soup flavour better

** If you have access to a Miso paste that is already infused with Dashi, you don’t need extra Dashi stock!

METHOD

1. Bring 200ml of water to boil in a saucepan on the stove.
2. Turn the heat to low and add dashi stock, mix well – let simmer for 5 minutes.
3. Add miso paste, and stir through – keep fire on low – do not allow the water to boil, or the miso wil lose some of its flavour!
4. In the meantime, slice your tofu and toppings into bite sized pieces; then add to the miso soup – simmer for another 5 minutes.
5. Serve hot and top with chopped spring onions
6. (OPTIONAL: I like to add a few drops of sesamee oil to my soup, I love the taste and aroma of sesamee, but I know some people are allergic or dislike it, so this step is completely optional!)

And there you go, a quick 15 minute soup recipe, that’s super easy to make, and impossible to mess up. Enjoy!