Miso Soup

INGREDIENTS:

5 cups water

2 sachets dashi seasoning

1 small carrot finely julliened

¾ cup white miso paste

150g silken tofu cut into 2cm cubes

3 spring onions thinly sliced on the diagonal (greens only)

20g dried seaweed

 

 

One of the easiest soups around.

Bring to a simmer and remove from the heat.

Ladle miso evenly amongst the serving bowls. Sprinkle with the spring onion and rest in a warm oven (see below).

 

Serves four with seconds.

 

 

FOR AN AUTHENTIC SERVING PRESENTATION, AFTER DISHING UP THE SOUP INTO THE SERVING BOWLS, PUT THEM ON A BAKING TRAY AND PLACE THEM IN A WARM OVEN FOR 3-4 MINUTES.

THE MISO WILL SEPERATE FROM THE BROTH AND SETTLE AT THE BOTTOM OF THE BOWL. CAREFULLY REMOVE THE SOUP FROM THE OVEN, AND SERVE WITHOUT DISTURBING THE BOWLS AT ALL.

 

AUTHENTIC PRESENTATION IS WHEN THE MISO SETTLES ON THE BOTTOM. BUT DON'T SHAKE IT WHEN YOU'RE TAKING IT TO THE TABLE

 

In a large saucepan, add the dashi to the water and bring to a boil over medium heat. Reduce the heat to low.

Add the carrots and cook for two minutes, add the seaweed and cook for a further minute until both are softened.

Add the tofu and cook for a further minute until heated through.

Place miso paste in a small bowl, and add a little of the dashi mixture, stirring until the miso dissolves. Add the miso mixture to the saucepan, and gently stir to combine.