I think Miso soup is the most popular soup for Japanese people. We have this soup from traditional Japanese breakfast to dinner. Of course not everyone would have this in each meal, but at least people would have miso soup once or more in a week.
I honestly don’t know how many kind of Miso pastes there is in Japan. It is available for us in different kind of Miso paste at supermarkets. I haven’t lived in Japan for a long time, so when I go back for my holiday, I always check what kind of Miso pastes there and get one of them as my souvenir.
To make Miso soup, there are so many different ingredients to put inside. As you wish to make vegetarian, fish, shell fish and pork etc, I’ve never heard Beef or Chicken Miso soup, but anything you like, you can add. Then it is amazingly taste all different from the same Miso paste.
One of my favourite is basic one. Wakame (type of seaweeds) and tofu and sprinkle of Negi (kind of spring onion).
Here is my recipe to make basic one.
To make 4 miso soup bowl
- Water 700ml
- Tofu 100g
- Dried wakame 1 or 2 tsp
- Miso paste 2 or 3 tbs (check if it is Dashi already in or not. The Japanese Shop one already contains Dashi)
- 1 spring onion (chopped very small)
- Pour water into a sauce pan, and cut tofu and dried wakame and heat water to boil.
- When water had boiled, switch off the heat and add Miso paste. (you need to put Miso onto a ladle and gradually add boiled water to dissolve Miso)
- Sprinkle spring onion then serve to the Miso soup bowl (If you prefer cooked spring onion, then re-heat Miso soup a little bit, but don’t boil again)
If you have different kind of Miso from The Japanese Shop, then you may need add Dashi . Please check you Miso Paste whether it contains Dashi or not. To make Dashi in Traditional way is you need dried Bonito flakes and Konbu seaweed. if you have them is great, but I think it is difficult to get them in UK, then you can have powder stock instead.
You may notice that I only used 1/3 of Tofu (from the whole packet) this time. I’ve got another great recipe for Tofu. I can introduce you next blog topic! Please look forward for it.
By the way do you know how to cut Tofu? Tofu is really soft and difficult to hold if it is in small piece isn’t it? The best way to cut Tofu is on your hand!
I only have 2 hands so I can’t show you how to handle knife. (ha-ha-ha)
You of course shouldn’t slice the Tofu, you will cut your hand, too. To cut Tofu is just push knife down to your hand and stop when knife is just touched to hand. That’s all. If you get used of it, it is so easy to handle.
Then you slide down the tofu with knife to wherever you like.
Arigato! See ya!