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Japanese Vegetable Miso Soup

What's The Big Idea?

Miso is a traditional Japanese seasoning, and a key ingredient in Miso Soup, a fundamental part of many traditional Japanese meals. It is a thick paste, used in soups, sauces and spreads, and is made by fermenting rice, barley and/or soybeans, with salt and a fungus called kojikin. Miso is normally salty in flavour, and high in protein, vitamins and minerals.

A traditional Japanese meal consists of a bowl of soup (often a miso soup similar in flavour to this one), a bowl of rice, some pickles and 2-3 "side dishes" - which could be fish, meat, vegetables or tofu, and may be raw, grilled, boiled, steamed or deep-fried - all served together. But whatever the "side dishes", the rice and soup are essential.

Shopping List

Here's the list of what you need:

  • 1 tablespoon shredded nori or Wakame Seaweed
  • 5 tablespoons miso
  • 2 cloves garlic, minced
  • 3 spring onions, chopped
  • ½ block firm silken tofu, cut into 1 inch cubes
  • Dash of soy sauce
  • ½ teaspoon sesame oil (optional)

What To Do

  • Bring 1 litre water to the boil in a large saucepan. Reduce the heat to simmer, and add the seaweed
  • Simmer for 10 minutes. Add the remaining ingredients
  • Simmer very gently, stirring constantly, until the miso is dissolved
  • Serve at once in individual bowls

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