Ingredients
- 1 litre water
- ½ to ¼ cup miso paste.
- 2 to 3 cups finely prepared vegetables (onion, finely sliced carrot, leek, pumpkin, potatoes...)
- 2T dried wakame
- ½ block fresh tofu cut into little cubes
- ½ the green part of a spring onion (or something green to add near the end).
Inaka Miso Soup
Method
- Heat the water (boil it in the kettle if you are in a hurry)
- Prep your vegetables starting with the ones that will take longest to cook
- Add them as you go
- Once your vegetables are cooked add the wakame (straight out of the pouch) and tofu
- Remove ½ cup of water and mix it in a separate bowl with the smallest measure of miso to dissolve
- Add to the pot and stir, taste
- Add more miso to taste
- Don't allow to boil once you add the miso
- Serve and sprinkle with a few slices of green onion
Comments
Inaka means “country”. In Japan Miso soup usually has only a few flavours.
Miso can be found in the international aisle of the supermarket - the darker the colour the richer the flavour- I don't choose the light coloured miso, I like an aka or red miso.
Wakame is a ubiqitous sea vegetable in Japan. It is high in minerals and nutrients.
Thanks to Kiwi Wakame – wakame, to Jia He Asian foods - tofu, and to McArthurs Berry Farm - leeks and carrots, for providing the ingredients used in the demonstration.
If you would like to download a printable version of this recipe, please click here
