Miso soup. Although you may think it's just the starter preceding that nigiri and maki we all love, it has a history of more than a thousand years, as it was introduced by Buddhist monks during the 7th century, only reaching the West in the 1960s. Of course, different kinds of miso have been developed through the centuries, but with all the healthy protein it contains while being loaded with flavour, you have to love it! My version is very simple and you can have it from pot to bowl in under 10 minutes.
You'll need: (serves 2)
- a teaspoon instant dashi granules (you can get them from an Asian supermarket, but if you can't find them, just use regular vegetable stock instead)
- 2 cups freshly boiled water
- 2 tablespoons miso paste (look at the Asian food section of your local supermarket)
- 1 tablespoon dried seaweed soaked in hot water for a few minutes and then drained
- 1/2 cup cubed tofu (silken tofu would be good for soups)
- 1 spring onion, trimmed and sliced
Make it happen!:
- Pour the water in to a pot and bring to the boil. As soon as it's bubbling, add the dashi granules and stir to dissolve.
- Turn the heat to medium and add the tofu and seaweed, leaving to simmer for a couple of minutes.
- While the soup is simmering, ladle a bit of the broth in a bowl and add the miso paste, whisking until melted and smooth.
- Take the pot off the heat, add the miso mixture and whisk. Be careful not to boil the miso or it will become gritty.
- Ladle into bowls and sprinkle the spring onion on top.
Oh, did I mention that it comes at a ridiculous 36 calories per serving? :)