Spring Miso Soup
This light and flavorful miso soup recipe is the perfect blend of umami and freshness. Fragrant asparagus and silken tofu complement the savory miso broth, creating a comforting and satisfying dish. Enjoy a bowl of this nourishing soup whenever you crave something warm and soothing.
— Constant Cookbook
Ingredients
- 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder
- 800ml/1½ pints boiling water
- 4 asparagus
- 2 tbsp white or red miso
- 1 tbsp mirin (sweet rice wine
- 1 tbsp soy sauce
- 200g/7oz silken tofu
Instructions
- Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well.
- Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes.
- Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly.
- Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling.
- Serve in small lacquered soup bowls.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.