Miso Soup with Tofu and Wakame
This is the most popular and easiest miso soup in Japan since tofu and wakame can be eaten raw. So all you need to do is just warm them up.
- 150 g (5.5 oz) silken tofu
- 2 pieces dried wakame
- 1 lt (33 fl oz) water
- 2 tsp instant MSG-free dashi powder (scroll below to see which dashi powder I used))
- 2 tbsp miso
- 1 stalk shallot, chopped for garnish
- Soak the dried wakame in water to reconstitute it and cut the wakame into small pieces. If there is any stalk, remove it.
- Put the water and instant dashi powder in a pot and bring it to boil.
- Skim off any scam that rises to the surface, turn off the heat and add the wakame,
- Cut the tofu into small cubes and add into the pot. Leave it for a while, or, simmer a little until the tofu warms up.
- Scoop out some soup stock from the pot and dissolve the miso paste in it. Return the stock to the pan and stir well. (Please make sure not to boil after adding miso otherwise it will lose its flavor).
- Serve the miso into a bowl and sprinkle with the chopped shallot.
Instant MSG-free dashi powder
Miso ingredient suggestions:
You can also add other ingredients into your miso soup. Here are a few suggestions (from top left):
- Kale and white sesame
- Eggplant (aubergine)
- Potato and onion
- Daikon, aburaage (deep-fried tofu) and daikon leaf
- Wakame and onion
Did you know that having miso soup is one of the best way to achieving a balanced meal, as miso contains about 400 health components except vitamin A and C. But you can get these vitamins easily from other vegetables or seaweed that you add into the soup!
Happy miso soup making and hope you enjoy the miso!
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