Miso soup is probably one of the easiest dishes to make, you can eat it as a snack, appetiser or during your main course. Originating in Japan during the Kamakura period (1185-1333) the soup became a staple of the Ichiju-issai, which is a perfectly balanced minimal meal.
I have seen a lot of miso soup recipes surfacing with firm tofu, however, my personal preference is to use silken or soft tofu which melts in your mouth once you eat the soup.
Ingredients
- 800ml water (approximately 4 cups)
- 1 sheet nori (dried seaweed), sliced into strips
- 3 tbsp white miso paste
- 1 large spring onions, finely chopped
- 200g silken tofu, cut into small cubes
- 1 reduced sodium light soy sauce
How to Cook Miso Soup
- Boil the water in a saucepan, if you want extra taste you can also add half a cube of vegetable stock. Once boiled add the dried seaweed and turn the heat down, simmer for just 5 minutes.
- Somewhere mix your miso paste with a bit of hot water. Add the miso paste to the saucepan along with the spring onion and tofu. Simmer really gently and try not to damage the tofu, approximately 2-3 minutes.
- Serve in small bowls or mugs and season with a bit of soy sauce.
Hope you enjoyed this quick and easy recipe. You can eat miso soup in parallel with boiled jasmine rice which is a great combo to get full!