The Japanese miso soup recipe easy to prepare and delicious to drink! This recipe contains smooth tofu with a silken texture, miso paste Dashi, and dried seaweed.
If you cook often Japanese foods, you may be already having these items on hand. The list of ingredients is as easy as the cooking method it!
When I was a kid I was a child, my parents took me out for dinner often with them. They were fantastic cooks, and a lot of the time, it was about discovering different foods. However it was partly because I was a snobby client who was unable to eat home-cooked food.
It’s awe-inspiring to consider that we’ve done everything we ate without sort of reliable compass such as Yelp. WITHOUT YELP! I’m a bit dependent on the ‘Yelps’ the present to discover new places and determining which spots are worth a visit.
What we had in the past was suggestions from our friends, newspapers and perhaps a few of the food-related shows that were on TV. I’m having flashbacks of Yan Can Cook while I write this. It was a difficult time, but we finally came across some good food.
So, let’s go back. We used to have this Japanese restaurant that we would frequent each month or at least. There was a rotating sushi bar, however it was the only place where we always were seated because I was eyeing the most important prize the bento bowl. It was a delicious meal and I’m so glad that my parents were on board.
The box’s starter always included the steamy miso soup. It was a slightly cloudy broth with small pieces of silky white tofu floating around and down, along with seaweed companions. The restaurant was crowded, and there was always an influx of people waiting. I’m beginning to realize how simple (and clever) it was to provide an ice-cold miso soup on hand to use as damage control.
Miso Soup: What’s it all about?
Miso soup is now taking an almost Zen style to me. It’s very simple to prepare, and also. Ingredients needed for the Japanese miso soup recipe comprise miso paste, tofu as well as dashi along with dried seaweed. That’s it! This isn’t exactly what you often have in the pantry, but I promise you it’s easy to prepare.
miso-based paste is the principal flavoring component. It’s a rich salted, protein-rich paste made up of fermented soybeans. There are numerous amazing types of miso which are categorized by their mixture in grains, colors, and flavor.
This wakame is a seaweed that creates a striking visually striking contrast, and a subtle ocean scent. It takes only just a few minutes to hydrate. Take a look at how big these guys grow after being soaked! :
Miso soup generally isn’t vegan because it’s made from the fish broth dashi comprised of Kombu along with the bonito-based flakes. Certain misos even have Dashi in it. But miso soup can make vegan. Miso paste itself is loaded with flavor that it is possible to change the dashi flavor to different flavors, creating an asian dashi that is vegan if would like.
You’ll be using instant Dashi for this dish. These are powdered granules which you can mix with water. You can make dashi by hand however, frankly everyone got the time (today anyway! ).
Finally, miso is a alive. The miso paste will be added away from the stove when everything else comes to the point of boiling. Miso, like cheese or yogurt, has beneficial living organisms which can be destroyed by over-heating.
Then, go cook soup! And then, report back with some of your favourite kinds of miso!
Easy Japanese Miso Soup recipe w/ Silken Tofu
- 1/4 cup dried wakame dried seaweed
- 2 tsp dashi granules
- 4 cups water
- 1/2 lb soft / silken tofu drained and cut into small cubes
- 3 tbsp white miso other types work fine too
- 1/4 cup thinly sliced scallions optional
- Soak seaweed in warm water and then rinse.Pour the water and dashi granules in a pot, and bring it to a boil.
- Reduce the heat to medium, then add tofu and wait for it to melt.
- Remove from the heat and mix in miso being careful not to crush the tofu.
- Serve with scallions.