Just returned from a trip to Japan where Miso soup is a staple of daily
life. It is often eaten as part of breakfast as well during the day for
lunch and sometimes with dinner. Typically it is served in lacquered
bowls and it is drunk directly from the bowls, the solid ingredients
are eaten with chopsticks. If you like add some shitake or button
mushrooms to the broth and boil them for 2 minutes along with tofu.

Find other tasty recipes along with free healthy eating and living tips
on my new website: http://www.monikakorngut.com. Enjoy!


SERVES 4

INGREDIENTS

4 cups dashi stock or shrimp stock/vegetarian stock
2 tbs miso paste, white or red (paste from fermented
soybeans, rice and barley)
½ tsp Japanese soy sauce
2 oz firm tofu, cut into ½ inch cubes
2 tbsp dried wakame seaweed (type of seaweed)
3 green onions, sliced in half lengthwise and then into 2 inch slices


Bring the stock to boil.

Ladle out half a cup of hot broth into small bowl. Once the broth cools
slightly incorporate into it miso paste, and soy sauce. Cooking miso
changes its flavour as well as its rich nutritional value hence most
cooks don't allow miso to be boiled.

To the stock, add tofu and and wakame seaweed, simmer for 1 minute and
take it of the heat. Stir in miso mixture and green onions, and serve.