10-minute miso soup
In Japan miso soup is drunk daily, the way we eat our ciorbă. It is the simplest gateway to the miso paste in your pantry: warm, salty, rounded umami in 10 minutes. Shiro is the mild, sweet one, Aka the intense, aged one.
Instructions
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Heat the liquid ⏱ 5 min
Bring the water or dashi close to the boil, then turn the heat to low. Instant dashi comes in sachets, but plain water makes a good soup too.
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Add the tofu ⏱ 1 min
Add the tofu cubes and soaked wakame, if using, and let them warm through for a minute.
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Dissolve the miso properly ⏱ 2 min
Take a cup of hot liquid from the pot and dissolve the miso paste in it with a fork or small whisk until lump-free. Pour it back with the heat off or at minimum. Miso never boils, it loses its aroma and good bacteria.
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Serve right away
Scatter the spring onion and serve in small bowls, with any meal: a Japanese breakfast, next to rice, or as a starter before sushi.
Good to know
The golden rule: miso goes in at the end, heat off, never at a boil. The same paste works wonders as a salmon marinade or as miso butter for shrimp and corn.
Frequently asked questions
Why should you never boil miso paste?
Because at a boil it loses its aroma and good bacteria. Dissolve the Miso Shiro Paste in a cup of hot liquid taken from the pot, then pour it back with the heat off or at minimum.
What is the difference between shiro and aka miso?
Shiro is the mild, sweet one, Aka the intense, aged one. The recipe uses 3 tablespoons of paste per 1 litre of liquid, whichever you choose.
Can you make miso soup without dashi?
Yes, plain water makes a good soup too. Instant dashi comes in sachets and adds more umami, but the 3 tablespoons of miso carry the flavour on their own.
What else can I use miso paste for?
The same Miso Shiro Paste works as a salmon marinade or as miso butter for shrimp and corn. It is the most versatile umami paste in the pantry.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
10-minute miso soup
10-minute miso soup
In Japan miso soup is drunk daily, the way we eat our ciorbă. It is the simplest gateway to the miso paste in your pantry: warm, salty, rounded umami in 10 minutes. Shiro is the mild, sweet one, Aka the intense, aged one.
Notes
The golden rule: miso goes in at the end, heat off, never at a boil. The same paste works wonders as a salmon marinade or as miso butter for shrimp and corn.
