Miso soup is a really easy soup to whip up if you’re pressed for time and still want to increase everyone’s fluid intake. You can really put anything into it such as vegetables (carrots, daikon, tomatoes, mushrooms, etc.), seafood (shrimp, fish, etc.), tofu… If I don’t have anything fancy or leftover, I just put in tofu and wakame seaweed like the Japanese restaurants do. Traditionally instead of chicken stock, niban dashi is used, so you can look that recipe up as well. I’ve made it myself before and it’s quite easy, but because I don’t use the ingredients often, I just don’t keep it around. This is what I put into the soup this time!
Makes 4 bowls
- 3 tbsp miso paste (white & red)
- 1/2 block of soft or medium tofu, cut into small cubes
- 1 tbsp wakame seaweed, soaked for ~5min
- 1/2 bamboo shoot, cut into matchsticks
- 1 large carrot, peeled and chopped
- 1/2 sprig of green onion, chopped
- 500mL chicken stock
- 500mL water
- Bring water and chicken stock to a boil in a medium pot. Add in the carrots, bamboo shoots, and seaweed. Bring to a boil, and simmer for 5min on medium heat. Add in the tofu and simmer for 1min.
- Scoop your miso paste into a ladle and submerge it into the soup. Stir the miso into the ladle of water with chopsticks until all the miso is dissolved. This way you avoid clumps in your soup. Garnish with green onion and serve.