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White Miso Soup

by Sarah & Laura (follow)
We are a quirky duo who love to write about food and wine and all that is in between. Wandercooks.com - in the pursuit of a home-cooked meals abroad.
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Slicing tofu

Miso Soup is immensely popular in Japan and is served as a side dish with many meals or even eaten for breakfast. It's healthy, quick and easy to make and absolutely full of flavour. Using white miso paste is considered a special treat and will give this soup a slightly sweeter taste. This recipe is for one but you can easily make up a large batch to serve friends or family.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 1 servings

180ml dashi stock
10g white miso paste
20g firm tofu (kinogoshi)
5-10g fried tofu (usuage)
Leek or spring onion to garnish

To make the dashi stock, add 1tsp of powdered dashi to 180ml of water. Bring to the boil.

Slice the firm tofu into 1cm cubes and add to the stock.

White Miso Soup Montage

Slice the fried tofu into strips and add to the stock.

Cutting tofu

Dissolve the miso paste into the stock. To do this, place the paste into a small sieve and place into the stock, gently stirring until the paste is dissolved.

Cutting tofu

Serve in a small bowl or mug. Garnish with the leek or spring onions.

Slicing tofu

Other great ingredients to garnish your miso soup with include potato, sweet potato, carrot, radish, Chinese cabbage or wakame (sea weed).

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