When we go to a Japanese restaurant, many of us probably enjoy appetizing soups, such as miso soup, right?
Slurp hot miso soup to clear your throat, garnished with seaweed, tofu, and green onions. It is an essential item on the Japanese table because it is a soup that is rich in many benefits, including aiding the digestive system, containing nutrients and minerals that help nourish bones, and containing antioxidants that help slow the deterioration of the skin and many other benefits.
Japanese people eat at least 1 cup of miso soup every day, but going to a Japanese restaurant for miso soup every day may be inconvenient for some people, so today I’m going to show you how to make easy miso soup to eat at home for everyone.
Ingredients (for 3 cups)
1. 3 cups of dashi soup stock (720 ml)
2. 3 tbsp miso
3. 150 grams of diced soft tofu, each piece is approximately 2×2 cm in size.
4. 1 teaspoon dried wakame (cut into small pieces as needed).
5. ½ cup of chopped green onions
How to Cook
1. Pour the dashi broth into a pot and heat over high heat until it begins to boil.
2. Reduce the heat to low and add the miso, stirring to combine.
3. To the broth, add soft tofu and wakame seaweed. To prevent the tofu from crumbling, spread it gradually from the chopping board directly onto the pot.
4. When the tofu in the pot begins to move, turn off the heat before it floats to the surface.
5. Serve in a soup bowl. Garnish with sliced spring onions.
The important factor in whether or not miso soup has a delicious mellow flavor is the miso that we use. Especially if we want to eat miso soup that is the original taste, we recommend Hikari-Miso Organic White Miso, a leading miso brand from Japan. Miso is made in the traditional Shinshu style with organic rice and soybeans. It is light beige in color and has a refreshing aroma as well as a variety of umami flavors.