Miso soup is the most common breakfast and meal in Japan. Miso paste—fermented soybeans—is an extraordinary source of fermentation cultures, enzymes, and quality protein. This soup calms, nourishes and comforts in just 10 minutes.
Japanese
Miso soup with tofu, wakame seaweed and chives
Classic Japanese miso soup with firm tofu, wakame seaweed and spring onion. with fermentation cultures, vegetable protein and marine minerals.
- Japan
- Main course
- Light
- Low fat
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 110 kcal
- Protein 9 g
- Fiber 2 g
- Carbohydrates 8 g
- Fat 4 g
- Sodium 880 mg
Story behind the dish
Preparation
Miso soup with tofu, wakame seaweed and spring onion is a preparation from Japan with easy difficulty. Reserve about 20 minutes in total (10 for mise en place and preparation, 10 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 liter of dashi broth (or hot water with 1 teaspoon of dashi powder).
- Have ready: 4 tablespoons of white or red miso paste.
- Have ready: 200 g of firm tofu, cubed.
- Have ready: 15 g of dried wakame seaweed.
- Have ready: 3 thinly sliced scallions.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Rehydrate the wakame seaweed in cold water for 5 min; drain
Rehydrate the wakame seaweed in cold water for 5 min; drain. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat the dashi broth without boiling (80-85°C)
Heat the dashi broth without boiling (80-85°C). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dissolve the miso paste in a ladle of the hot broth;…
Dissolve miso paste in a ladle of hot broth; Add the rest (never boil the miso). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the cubed tofu and seaweed
Add the cubed tofu and seaweed. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat for 2 minutes over very low heat.
Heat for 2 minutes over very low heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately with chives and toasted sesame seeds.
Serve immediately with chives and toasted sesame seeds. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Do not boil to preserve miso fermentation cultures
Do not boil to preserve the miso fermentation cultures. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- The broth must always be hot so as not to interrupt the cooking of the rice or pasta.
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