This is another recipe inspired by the 5 Factor World Diet cookbook. Apparently miso soup is a common breakfast dish in Japan. I can't get it in my mind to have soup for breakfast so I've been making a pot for work lunches. This is the quickest and easiest recipe yet.
Serves 2
Slightly modified from the original recipe.
1 can vegetable broth (or 1 cup homemade chicken broth)
1/2 cup water
2 tbsp light miso paste
1 tbsp rice vinegar
2 button mushrooms, sliced thin
1/2 cup frozen peas
3/4 cup firm tofu, sliced into small cubes
1 green onion, sliced thinly
1. Pour broth, water and rice vinegar to a small sauce pan and warm over medium heat.
2. Stir in the miso paste and continue stirring until dissolved and well combined. Simmer 3 minutes.
3. Reduce heat to medium-low. Add mushrooms and peas and simmer for another 5 minutes.
4. Remove the pot from heat and add the tofu. Let sit for 2-3 minutes.
5. Ladle into two bowls and garnish with green onion.
Miso soup is something I've had on the brain for quite some time. I just keep putting off buying the miso paste for some reason. It's stupid, because it's so easy to make!
ReplyDeleteand miso paste lasts in the fridge for a year (so they say)... and then you can use it in marinades and dressings too!
ReplyDeleteMmmm. Gonna put on my "to make list", but without the tofu and I will add some seaweed instead. We'll, that's if I can find seaweed, the people here are hicks. :o)
ReplyDeleteIf you are interested in making the soup closer to the Japanese version, try using a fish base instead of chicken stock. Also, the miso flavor is better if you stir the miso in last after reducing or removing the soup from heat.
ReplyDeleteI like the idea of using chicken stock in a miso soup. The last time I attempted miso soup at home, I used a traditional dashi. I'm not at all sure what I did wrong (maybe I steeped the bonito flakes too long) but my soup was fishy and not at all palatable. I will definitely be trying it again with chicken stock.
ReplyDeleteThe chicken broth added a very subtle flavour. I enjoyed it quite a bit. I'll keep in mind the tip to add the miso after the broth has been removed from the heat. Thanks!
ReplyDelete