Miso Soup with Tofu and Wakame
This is one of my favourite Japanese dish though it may be a little too salty for some people's liking. While I mentioned it will never occur to me to order a chawan mushi when out, this is the exact opposite. I would order this most of the time. So obviously, there's nothing like a miso soup recipe to complete my Japanese dishes.
What You Need:
- Basic dashi stock, dissolved in boiling water is using instant granules/powder
- Miso [Readily available in packets]
- Dried wakame (Seaweed) [Wakame is black when purchased dried but reconstitutes to a bright-green color when soaked]
- Soft tofu, cubed
- Shiitake mushrooms, stems discarded and cut into ~1cm sections [optional ingredient]
What To Do:
- Place seaweed in a small bowl, cover with cold water; stand for ~10 minutes or until softened. Drain and squeeze out excess water. Chop coarsely.
- Bring the dashi stock to almost a boil in a saucepan and add the sliced mushrooms, if using. Reduce heat and simmer the mushrooms for ~1 minute.
- Place the miso into a small bow and ladle some of the hot dashi stock over it. Stir until the miso is well dissolved. Pour the dissolved miso into the saucepan. Stir to combine. Bring soup to boil.
- Meanwhile, divide seaweed and tofu among serving bowls.
- Divide soup among serving bowls, and serve.
There, Miso Soup ready to go! ^_^