After a whole week crazy to make all sorts of the mooncakes, I think I’m getting mad. O.K. that’s enough now!
Now, I need something light and easy to make, so went to search the pantry, found a pack of Nori (Roasted seaweed), a tub of MISO paste, then found a block of tofu left in the fridge, luckily I found some green ‘pak choi’ as well. So I decided to make a soup that is so popular in Japan: The Japanese Miso Soup with Tofu.
According to http://en.wikipedia.org/wiki/Miso:
Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the funguskōjikin (麹菌), the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan.
Japanese Miso Soup with Tofu (日式豆腐味噌湯)
Ingredient: (serve: 1 )
- Water 250ml
- Miso paste (味噌) 2 tsp ( mine is a bit salty )
- Silken Tofu or Firm tofu 1/2 block ( cut into small cube )
- Green Pak Choi (青白菜) 3 to 4 leaves ( cut it in half and washed )
- Shredded Nori (seaweed) (紫菜) 1 tbsp
- Sesame oil (蔴油) few dash
- Steam the green pak choi in a steamer for about 3 minutes, set aside.
- Boil the water and turn down the heat to medium, add the cubed tofu and let it simmer for about 2 minutes first, then add the miso paste , stir until all melted to the water, then turn off the heat.
- Pour the miso soup into a serving bowl and put the steamed vegetable on the side, sprinkle some shredded nori ( seaweed ) on top and few dash of sesame oil.
- Then serve.
- This soup doesn’t need any of the stock, because the miso are quite strong taste, so you need to test the soup to adjust any more water or not.
- You can use any kind of green vegetables, steam the vegetables first and add on the soup.
- You can add noodle or cooked meat into the soup as well, if you like.