In search of a healthy breakfast item, I recently started having miso soup, paired with rice and a few side dishes. This may seem like a strange thing, but what I just described is actually a typical Japanese breakfast. If you keep rice and side dishes on hand, then this is actually a pretty quick meal to make -- even for breakfast.
The essence of miso is the dashi stock and the miso. As for the contents, there are endless variations. This is a recipe for a simple and classic tofu and seaweed miso soup.
- 3 cups dashi (kelp/fish stock)
- 2-3 tbsp red miso
- 1/4 - 1/3 block of soft tofu
- handful of dried seaweed (wakame)
- 1/2 stalk of scallion, sliced thinly
- If you are cooking a lot of Japanese food, then you probably have the dashi already made. If not, then make it ahead of time and refrigerate (or even freeze) -- this cuts down on a lot of time. Either way, resist the temptation to use instant dashi.
- Chop the soft tofu into small squares and chop the scallion as well.
- Bring the dashi to a simmer, then add the tofu blocks and the seaweed.
- While the veggies are simmering, spoon the miso into a small bowl with a ladle of dashi broth. Whisk well so that the miso is smooth.
- Add the whisked miso to the soup, let simmer for a few more minutes (do not let miso boil). Taste and add more miso (using the method I describe above) if you like. Serve immediately!
Serving Size: 2-3
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Preparation Time: 10 minutes