Miso soup accompanies every meal in Japan – including breakfast. Its base is dashi, a stock of kombu (kelp) and bonito, into which fermented soybean paste (miso) is stirred.
The key is to stir in the miso only at the end and never boiling – otherwise the living aromas and probiotics are lost. Simple, nourishing and deeply umami.
Servings3
Time15 min
LevelEasy
Ingredients
Dashi (kombu)★750 ml
Miso paste★3 tbsp
Silken tofu150 g
Wakame (dried)★1 tbsp
Spring onions2
★ = available authentic in the Asia Boutique
Preparation
1
Heat the dashi (do not boil).
2
Soak the wakame in water, drain.
3
Dice the tofu and add to the dashi.
4
Whisk the miso smooth with a little broth in a ladle and stir in.
5
Add wakame and spring onion, serve immediately.
Make it original
Real miso paste, kombu and wakame are the base. Available in the Asia Boutique.
