Miso Soup
A classic miso soup made with dashi and miso. Dashi is a Japanese broth rich in umami that is traditionally made with kombu (seaweed) and katsuobushi (smoked bonito). There are also vegan versions made with kombu and shiitake mushrooms.
About 30 min
Vegetarian
Ingredients
- 10 dl dashi broth (made from powder)
- 100 g firm tofu
- 1 scallion
- 3–4 tablespoons miso paste
- SERVING
- Seaweed Chips with Sesame
- 10 dl dashi-buljong (från pulver)
- 100 g fast tofu
- 1 stjälk salladslök
- 3–4 msk misopasta
- SERVERING
- Sjögräschips sesam
Instructions
Cooking Mode
- Prepare the dashi broth according to the instructions on the package.
- Heat the dashi in a saucepan until it's almost boiling.
- Cut the tofu into small pieces.
- Chop the green onion.
- Add the tofu and green onions to the hot broth and let it simmer for a minute or so.
- Stir the miso paste by taking a ladleful of the warm broth and dissolving the miso paste in it. Then pour it back into the pot. (Don't let the miso boil, or it will lose its flavor and beneficial enzymes.)
- Top with seaweed chips just before serving.
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