Once you get the hang of making miso, which is basically just dashi and miso paste, you will realise that it's just the Japanese equivalent to vegetable soup. Only one rule applies. Whatever you have in the form of vegetables can be thrown into the dashi - cabbage, carrots, spinach, bok choy, tofu, mushrooms, noodles etc....
The one rule?
Add the miso at the end and boil it for no more than 1 minute, otherwise the friendly health promoting bacteria are destroyed. Miso is a wonderful immune strengthening food and excellent to feed a cold or flu.
Mix the miso with some of the dashi to make a smooth runny paste.
Gently heat the remaining dashi in a pan and add the tofu, wakame, carrot and cabbage, slowly bringing it to the boil. Reduce the heat and simmer for 2 minutes. Stir in the miso. Heat gently for 1 minute but do bring it back to the boil. Serve immediately.
Note : There are various types of miso made from fermented soybeans and grain. Genmai and Kome miso is fermented soybean and rice and pale in colour.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 332 kj |
| Calories | 79 kcal |
| Fat | 3.1 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 6.6 g |
| Total Protein | 7 g |
| Fibre | 2.6 g |
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