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- Macrobiotic Miso Soup
Macrobiotic Miso Soup
Ingredients
Step by step process
Preparation
- 1
Pat the tofu dry and cut into small cubes about one centimeter each.
- 2
Wash and dry the spring onion, then slice into thin rings. reserve the green tops for garnish.
- 3
Briefly rinse the seaweed in cold water, then roughly chop it into smaller pieces.
- 4
If using shiitake mushrooms, wash them and slice thinly to help them heat through quickly in the soup.
Cooking
- 5
Pour water into a pot, add the seaweed and optional shiitake slices, bring to a boil, then reduce to a gentle simmer.
- 6
Simmer for 8-10 minutes to infuse a delicate ocean flavor and soften the mushrooms. then add the tofu cubes.
- 7
Warm the tofu for 2-3 minutes, then remove the pot from the heat so the liquid stops boiling.
- 8
Ladle out some hot broth into a bowl and thoroughly mix in the miso paste with a whisk until smooth.
TIP:Do not stir miso paste directly into boiling broth. First, take some hot broth, mix the miso well in it, and then return it back to the soup. This way, you preserve the live cultures and delicate flavor.
- 9
Return the dissolved miso to the pot and stir gently. do not boil after adding miso to preserve the live cultures.
- 10
Stir half the chopped spring onion into the soup and adjust the miso to taste for your ideal saltiness.
Serving
- 11
Divide the soup among bowls, garnish with the remaining spring onion, and serve piping hot.
- 12
For a deeper umami flavor, include some shiitake slices in each bowl and be sure everyone gets some seaweed.
More tips:
Never overcook miso paste. always dissolve it in hot broth and return to the soup off heat.
Choose the type of miso to suit the soup: mild rice miso for a lighter flavor, barley miso for a fuller and earthier tone.
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Topic: Japanese Cuisine
