How to make the same miso soup as in a Japanese restaurant?

If you are a fan of Japanese restaurants, you know that the usual sushi and maki are generally accompanied by white cabbage salad and miso soup on the menus. Did you know that this soup is very easy and quick to reproduce at home. The main ingredient is miso which consists of fermented and salted soy bean paste. Light, it is perfect as a starter or to make a dinner. Here’s how to do it step by step.

The eyes : It is a fermented paste made from soy or rice, used to season dishes and soups. There are two main types of miso: white miso (shiro miso) and red miso (aka miso), each with a distinct flavor and color.

Le dashi : a bit like our chicken or vegetable stock cubes, dashi is the basic Japanese stock, often prepared with dried bonito flakes and kombu seaweed, used to add flavor to dishes.

Wakame seaweed: this green and tender seaweed, often used in salads and soups for its crunchy texture and umami taste.

You can find these products in Asian grocery stores but also in organic stores as well as in the world cuisine section of certain hypermarkets. Finally, you can turn to online specialty grocery sites like Satsuki or Kioko

For 4 people

Preparation: 15 mins

Cooking time: 10 mins

Ingredients :

• 3 tbsp. to s. miso
• vs. to c. dashi powder
• 80 cl of water
• 2 tbsp. to s. dried wakame seaweed
• 1 new onion or spring onion
• 100 g firm tofu

Steps :

1. In a saucepan, place the wakame seaweed. Add the dashi.
2. Add the water and bring to the boil and simmer for a few minutes then turn off the heat.
3. Meanwhile, finely chop the spring onion. Cut the tofu into cubes.
4. Add the miso paste to the broth. Mix the dough.
5. Place the tofu and spring onions in the serving bowls.
6. Pour the very hot broth over it.

Serve immediately.

Be careful not to boil the miso as it is a living food. By heating it too much, you lose its good enzymes, its probiotics and also its flavor. If adding it to a soup, you should do it at the end and just reheat everything.