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Miso is a traditional Japanese ingredient made from fermented soy beans. Used in a selection of dishes, it is most commonly mixed with dashi soup stock to create miso soup. Here we have a traditional recipe for miso soup, but there are seasonal and regional varieties you may wish to try once you’ve mastered the basics.
Amount Per 200 ml: Calories, 91; Protein, 7 g; Fat, 4 g (42% cal.); Cholesterol, 0 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 482 mg; Sugar, 2 g.
⊕ 15 g dried wakame seaweed
⊕ 1 pack firm/soft tofu
⊕ 5 g sachet bonito dashi stock
⊕ 1L water
⊕ 30 g miso paste
⊕ 1 spring onion, sliced
1. Start by preparing your ingredients. Rehydrate the dried wakame with water in a bowl, chop up the tofu into small 1cm cubes.
2. Boil about 1L of water mixed with the sachet of dashi stock in a saucepan.
3. In the meantime, pour a small amount of the water into a smaller pan and stir in 2 tablespoons of miso paste (this is to avoid making a lumpy soup).
4. Remove the rehydrated wakame from the water, add the wakame seaweed and tofu directly to the stock.
5. Add the dissolved miso paste to the stock and stir to keep the mixture smooth, turn off the heat. Do not allow the soup to boil, this helps retain the miso’s flavour.
6. Serve into small bowls and add the sliced spring onion to the bowls.