How to make miso soup 

Miso soup is a traditional Japanese soup, savoury and comforting, with perfect little bites of tofu and seaweed in every scoop. 

Cooking time 10mins   / Serves 2

Ingredients

50g  Tofu

1/2  Spring Onion

5g  Dried Wakame Seaweed (Soaked)

2 Cups  Water

1/2tsp  Vegetable stock (or any stock)

2~3tbsp  Miso paste*

Directions

1. Put water in a pot and bring to boil.

2. Cut Tofu into 1cm cube, finely slice spring onion. 

3. Once water has boiled, turn heat off then add vegetable stock and Miso paste. Mix well with whisk. 

4. Add Tofu, Spring onion and Wakame Seaweed to the pot.

5. Turn heat on again until tofu warms up. (Never boil the soup that spoils the miso flavor.)  

Please note that the Miso Paste needs to be refrigerated once opened.

* What is Miso?

Miso is one of Japan’s traditional fermented soy bean pastes. 

You may have tried miso soup as it can be found at Japanese restaurants or sushi take away shops in New Zealand. Traditionally the Japanese begin their day with a bowl of homemade miso soup. Miso soup is a very unique cloudy broth which is normally served with Tofu, sea weed, and spring onion. But you don’t need to stick with these ingredients, you can put anything you want in it. For example potato, onion, cabbage, mushroom, radish, mizuna, spinach, kumara, egg, fish, pork…etc.

Recipe source: Urban Hippies in Nelson