Miso soup
4 servings
30 minutes
Miso soup is one of the key dishes of Japanese cuisine, combining rich umami flavor and delicate texture. Its history dates back to ancient Japan, where miso paste was used as a primary source of nutrients. The aromatic dashi broth, enriched with wakame seaweed, creates depth of flavor, while soft tofu cubes add tenderness to the soup. Green onions provide freshness and a slight sharpness. This soup not only warms but also has health benefits due to its natural ingredients. It is often served in Japanese households and restaurants as part of a traditional breakfast or a full lunch. Each spoonful of this soup is a touch of centuries-old culinary tradition that brings comfort and enjoyment.
1
Cut the tofu cheese into 1x1 cm cubes.
- Tofu: 90 g
2
Dissolve dry dashi broth in water and bring to a boil, reduce heat and add wakame seaweed. Cook for 1-3 minutes.
- Dashi stock: 1 l
- Dried nori seaweed: 10 g
3
Pour part of the broth into a cup and dissolve the miso paste in it, then pour the mixture back into the pot.
- Miso paste: 4 tablespoons
4
Place tofu cheese in the broth, heat it for 1 minute. Pour the soup into warm plates and serve immediately, garnished with chopped green onions.
- Tofu: 90 g
- Spring onion: 3 stems