Miso soup
Print

Miso soup

Usually when people think about miso soup they think about Japanese cuisine. I usually think of my old Belgrade colleague who used to eat this soup during our winter lunch breaks in Belgrade. I always thought that behind famous Japanese soup is complicated Japanese procedure and then my friend who used to live in Tokyo for a long time discovered me the secret – there is nothing complicated if you have right ingredients. And yes – this soup is gut healing, probiotic reach – make us look younger, make our skin more beautiful and boost our immunity. There are three main ingredients as a base – dashi powder for making broth ( powder made of dry sardines, seaweed, veggies), miso paste (made of fermented soy) and wakame (dry seaweed). But you can make your soup more rich in terms of ingredients adding some other veggies, tofu or something else. For example I like to add tofu. Check my recipe:

Ingredients

  • 4 cups (200 ml) of cold water

  • 1 cup of hot water

  • 4 tbsp of miso paste

  • 1 tbsp of dashi powder

  • 2 tbsp of wakame

  • 1 carrot cut in circles

  • 1 spring onion cut in the circles

  • salt – be cautious because miso paste is already salty

  • 100 g of tofu

PROCEDURE

  • Soak wakame in little bit of cold water for 15 minutes.
  • Rest of the cold water mix with dashi powder and bring to a boil. Then add carrot and spring onion and cook for a 10 minutes.
  • Place miso paste into the hot water and mix until smooth. When it is smooth pour this in the casserole with the soup. At the same tame add wakame in the soup and cook on the low heat for 5 minutes.
  • Pour into the small bowls and add the tofu cut in small cubes to every portion of soup.