Miso soup
There is no dish more quintessentially Japanese than the miso soup: packed with umaminess, protein-rich, it can (should) be eaten in all seasons as it is hydrating, calming, and very cimple to make. For a complete meal, pair it with sticky rice, cabbage salad, and some delicious zalu soba.
Recipe inspired from Le Grand Livre de la Cuisine Japonaise.
Ingredients
- 1.2 L boiling water
- 40g miso paste
- 100g silken tofu, cut into small cubes
- 4 dried shiitake mushrooms
- 12g soy sauce
- 1 tbsp dried wakame
- 2 tbsp toasted sesame seeds
- green of 1 spring onion (optional)
Instructions
- Dilute the miso paste in the boiling water in a saucepan.
- Add all other ingredients, and put under low heat for 5 min.
- Serve!