Miso Soup with Spring Onion and Tofu
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
- 2 tablespoons tamari soy sauce
- 1 litre water
- 1 postcard size piece dried kombu
- 2 10g sachets dashi seasoning
- 4 tablespoons wakame soaked in water
- 6 heaped tablespoons white miso
- 100 grams spring onions sliced/julienne
- 150 grams firm tofu drained and dried
- 200 grams enoki mushroom (optional)
- 200 grams noodles (optional, alternative to enoki mushrooms)
- 1 sprinkle nanami togarashi to taste
- Carbohydrate 23.6719200006328 g
- Cholesterol 29.2 mg
- Fat 0.963600000011361 g
- Fiber 0.564799981684978 g
- Protein 5.4785600011941 g
- Saturated Fat 0.13821600000125 g
- Serving Size 1 1 Serving (66g)
- Sodium 326.417500634655 mg
- Sugar 23.1071200189479 g
- Trans Fat 0.316568000003181 g
- Calories 125 calories
Wipe the kombu with a damp tissue to clean, tear strips into it and place in a pan with the cold water. Heat the water slowly until just before boiling and the kombu floats to the surface, at which point remove the kombu and discard. Meanwhile, soak the wakame in cold water until the desired tenderness is reached and then drain Add the dashi seasoning to the water and bring to the boil. Remove a ladleful or two of the stock into a jug and dissolve the miso in it. If using noodles, add them to the stock, bring back to the boil and simmer for the required time to cook them al dente. Add the spring onions and return to the boil. Then add the drained wakame and return to the boil. Add the dissolved miso, tamari soy sauce and enoki mushrooms (if used) bring back to just before boiling point and serve immediately, with a little nanami togarashi or sanshou pepper to taste.
