【Vegetarian friendly 】How to make authentic Japanese Miso soup by Yogini Radha

Hello everyone! Today I am going to introduce how to make basic Miso soup.

You might be wondering like why Miso soup? Because it's so easy to make it. But believe or not, I often get asked by foreign friends that 'how do you make Japanese miso soup, can you teach me? ' ' I love Miso soup! But I have only had it at sushi restaurants..'

There are two keys to make good Miso soup, one is to bring good flavor of dashi, the second is use different seasonal vegetables. Authentic miso soup is made with Wakame and Tofu, but there are heaps of differents varieties to make miso soup, for example, potato + orion miso soup, nameko+ Tofu, eggplant + potato miso soups are also commonly enjoyed at home.

And next question comes..how about types of miso? Because they are so many different types of miso at supermarket and you don't know which ones to choose..

here is the answer, traditionally red miso are often used in summer time as it has light flavor and white one is used in winter as it has more rich flavor, you can also mix these miso if you like. I wrote more details of miso here if you wish to know about it.

And about dashi is here

Let's get started to make traditonal Japanese miso soup!

Ingredients Serves 2

1/4 Tofu ( Soft one)

2 g Dried Wakame,

1/2 Spring onion

35 g / about 2 and a half tbs Miso ( non- GMO)

400ml water

1 pack of Dashi *400 ml Dashi stock for vegetarians, you can make dashi with Konbu and dried Shiitake

Recipe of miso soup

1. Soak Wakeme in cold water for 5 minutes, or hot water for 1 minute. Drain,

2. Dice the tofu and set aside.

3. Put the Dashi stock or vegan/ vegetarian dashi in a saucepan at medium heat and bring it to boil.

4. Add all the ingredients into the saucepan apart from Tofu. ( Tofu will be added to keep not to break the nice shapes. ) and cook for a few minutes.

5 Turn the heat off and add miso paste.

6. Add the Tofu and spring onions.

7. Bon appeti!