Wednesday, September 22, 2010

Dark Miso Soup

Simple and Light on the Soul; a great alternative to chicken soup

Miso soup, one of my favorite Japanese dishes. It is so simple to make yet not many people attempt or even know what it is."Miso" is a paste made from particularly soy beans but there are versions made with fermented rice or barely. It is used as a seasoning in Japanese or Korean cuisine, either in spreads or soups. I used a dark miso paste or "Akamiso" (red miso). The stock is flavoured with the kelp/seaweed, mirin and sake. The smooth tofu adds a subtle flavor to the saltiness and bold flavor of the miso. Garnished with sliced spring onions. This is a very light and simple dish that can be made in less than an hour and can be served with hot rice or just on its own.

Dark Miso Soup
3 cups water
1/2 cup seaweed, chopped into bite sized pieces
2 tsp sake
1 tbsp mirin
1 1/2 tbsp miso paste
1/2 cup tofu, cut into bite-sized cubes
salt and pepper to taste
sliced spring onions for garnish

In a pot, bring water to a boil and add in seaweed. Boil off the seaweed for 10 minutes and add in sake and mirin. Mix miso paste with 2 tbsp water and add to pot. Stir and simmer on medium heat until all the paste is incorporated.
Add in tofu and simmer on low until heated through. Season to taste. Serve in bowls and garnish with onions.


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