Recipe: Delicious Miso soup

Miso soup. This is a good basic miso soup. I always use Shiro Miso, which is a white miso (less salty) than the Aka Miso, red miso paste. Some people also like to mix both for more bolder flavor.

The soup is also served for lunch or dinner with more complex garnishes. Miso soup is easy and rewarding to make at home. You'll start by making dashi, the world's quickest broth. You can cook Miso soup using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Miso soup

1. Prepare 4 cups of water.
2. You need 1/2 cup of chopped green onion.
3. You need 1/4 cup of firm tofu, cubed.
4. Prepare 3-4 Tbsp of white miso paste (fermented soy bean paste).
5. You need 1 sheet (1/4 cup) of nori (dried seaweed), cut into large rectangle.
6. You need of sesame seeds.

Then you'll strain it into a clean pot, add a few stellar ingredients, and have a nourishing, comforting bowl of miso soup in minutes. Make dashi: In a large pot over medium heat, bring water and kombu to a simmer. Remove kombu as soon as the water starts to simmer. Miso soup 味噌汁 is a warm and comforting Japanese soup prepared with a soup stock (Dashi) and miso paste.

Miso soup instructions

1. Place water in a medium sauce pan and bring to a low simmer..
2. Add nori and simmer for 5-7 minutes. In the meantime, place 3 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth..
3. Then add to the soup and stir. This will ensure it doesn’t clump..
4. Add remaining ingredients to the pot and cook for another 5 minutes or so..
5. Taste and add more miso or a pinch of sea salt if desired. Serve warm with sesame seeds..

It is the soul food for the Japanese which serve together with rice. Many non-Japanese are familiar with miso soup as many Japanese restaurants serve it with rice, salad and the main dish as the bento set. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately.