The white miso soup is one of the most common Japanese soups, found easily in both restaurants and regular households. Miso stands for miso, the name of the paste that gives this umami-flavored soup its specific taste, and shiru is a derivative of shiro, meaning white.
It's very easy to make, healthy and delicious. Traditionally, the miso soup should contain just dashi (seaweed stock), miso paste (fermented soybean paste, often also used in marinades and sauces), wakame seaweed and tofu. But beyond this, each region and each household can add their own additions to it, also depending on the season and so on. In Japanese cuisine restaurants here in the West, you can find it most often in its basic form, allowing all the pretty flavors to shine, clean from additional taste.
Recipe source: 196flavors.
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Ingredients:
- 2 teaspoons granulated dashi
- 3 cups water
- 3 tablespoons miso paste
- 2 tablespoons dried wakame seaweed
- 2 tablespoons tamarind juice
- 4 oz tofu, cut into medium cubes
- 1 oz Chinese chives (optional)
Re-hydrate the wakame seaweed and rinse it well. Set aside.
In a saucepan, combine the water, the dashi stock granules and the seaweed. Bring to a boil.
When the water is boiling, lower to medium heat. Add a bit of the boiling soup to a small bowl containing the miso paste and tamarind juice. Stir well with chopsticks, to allow to miso to dissolve, completely, adding a bit more hot water at a time.
Add tofu and chives. Simmer gently for 2 minutes before serving it hot. It's done, dig in!
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