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A video recipe from SBS Food Safari on how to make Japanese Miso Soup with Tofu.

Dashi (Stock)

Ingredients

3 cups water
10cm square piece konbu (kelp)
15g of katsuobushi (bonito flakes)

Directions

1. Wipe the surface of konbu with a dry cloth. Using scissors, make a few snips into the konbu to help release the flavours. Place water and konbu in a saucepan and soak for at least 30 minutes.
2. Place the pan over medium heat and slowly bring to the boil. Just before it reaches boiling point, remove the konbu and discard.
3. Once the water comes to the boil, turn off the heat, put a ladleful of cold water into the pan, then add the katsuobushi.
4. Return to the heat until the water comes back to the boil, then remove from heat and leave until the bonito flakes settle on the bottom of the pan.
5. Strain dashi through a fine sieve. Do not squeeze out the flakes, as this will make the stock very fishy.

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     Tags: Japanese Recipe, Tofu

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Miso Soup is a delicious and nutritious soup that is an essential element to Japanese cuisine. Follow Reiko’s simple steps in preparing this famous dish. Delight in our Miso Soup recipe.

Serves:

4

Preparation Time:

10 minutes

Cooking Time:

10 minutes

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Step 1:

• 5 g dried seaweed (wakame)
• 120 g fresh soft tofu or long life silken tofu
• 400 ml dashi OR 400 ml (14.1 fl oz) of water and ½ tsp powdered dashi
• 1 ½ Tbsp miso paste
• 2 medium spring onions
• 1 measuring jug
• 1 saucepan
• 1 small bowl
• 1 cup
• 1 tablespoon
• 1 teaspoon
• 1 sharp knife
• 1 chopping board

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Step 2:

Heat the Dashi

Pour the dashi into a large sauce pan, place it on the hob and turn the heat up high

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Step 3:

Soak the wakame

Meanwhile put the 5 grams or 0.2 oz of dried wakame in a small bowl, and add enough water to cover it well. The seaweed will soak up the water and expand.

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Step 4:

Melt the miso

Put one and a half tablespoons of miso paste in a cup, add enough spoonfuls of dashi from the pan to melt it. Give it a good stir to make sure it is thoroughly dissolved. Then pour into the pan and stir.

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Step 5:

The tofu

Cut the tofu into cubes of about 1 cm, or half an inch square. 120 grams or 4oz is a good guide for this recipe but you can add more, or less depending on your taste. Add it to the saucepan and turn the heat down.

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Step 6:

Add the wakame

Finally add the soaked wakame and leave the soup on a low heat for a couple of minutes to warm all of the ingredients. Do not let it boil as this will impair the flavours.

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Step 7:

Serve the Miso Soup

Turn off the heat and ladle the soup into individual bowls. Finally, chop the spring onion, add to the bowl and serve. Traditionally Miso soup is eaten at the end of a meal, or as a nutritious breakfast. To enjoy it the authentic way, use chopsticks for the solid ingredients and sip the liquid straight from the bowl.

     Tags: Japan, Miso

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