Classic Miso Soup
In Japan, we eat miso soup at breakfast as a delicious compliment to the rest of the meal.
Ingredients (serves 4)
(For the dashi stock)
4 cups of water
10 cm strip of konbu
1 tsp instant dash granules
(For the soup)
1/2 a block of tofu
1 tbsp of wakame (dried)
3 tbsp of miso paste
Method
1. Pre-soak the wakame in water for 3 minutes (until soft), then drain.
2. Put the water and konbu in a pot and add heat. As soon as it comes to the boil, remove the konbu.
3. Add the tofu (cut into bite-sized pieces) and wakame to the dashi stock.
4. Add the miso and give it a moment to dissolve. As soon as the soup comes back to the boil, remove from the heat (never let the soup boil for long after adding the miso paste).
Nutritional value
(Per serving)
• 71 kcal
• 6.3g protein
• 3.6g fat
• 94.0g calcium
• 1.4g dietary fiber
• 1.9g salt
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