Miso soup
Local name : 味噌汁
A clear kombu broth with miso stirred in at the last moment, cubes of silken tofu and tender ribbons of wakame.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
- Put the kombu and shiitake in the cold water and soak for 30 minutes if you have time, otherwise go straight to the heat.
- Warm gently until the water barely trembles, then lift out the kombu before it boils to avoid bitterness. Let the shiitake steep 5 more minutes.
- Meanwhile, soak the wakame in a bowl of cold water for 5 minutes, then drain and squeeze it lightly.
- Remove the shiitake, slice them and return them to the broth with the tofu and wakame. Heat for 2 minutes without boiling.
- Turn off the heat. Loosen the miso in a ladle of hot broth, then stir it back into the pan gently.
- Serve straight away in bowls, scattered with spring onion and a drop of sesame oil.
Miso should never boil, as fierce heat kills both its aroma and its live cultures. Always stir it in at the end, with the heat off.
