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Front page › Japanese › Spring Miso Soup

Spring Miso Soup

HB-5349 · Hand-built original · Japanese

Spring Miso Soup — the dish itself.
Served with its “pairs well with” suggestions: steamed rice, stir-fried vegetables, miso soup, edamame, pickled cucumber.

Miso soup with dashi, asparagus and silken tofu, seasoned with mirin and soy sauce.

JapaneseLight meals & snacks40 minServes 468 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol

Main ingredient: tofu

Pairs well with: steamed rice, stir-fried vegetables, miso soup, edamame, pickled cucumber

Servings:4quantities adjust to match

Ingredients

  • ¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder
  • 1½ pints boiling water
  • 4 asparagus spears or spring onions
  • 2 tbsp white or red miso paste
  • 1 tbsp mirin (sweet rice wine)
  • 1 tbsp soy sauce
  • 7oz silken tofu, cubed

Method

  1. Dissolve the dashi or bouillon in the boiling water in a saucepan and bring to a gentle simmer.
  2. Slice the asparagus or spring onions diagonally and add to the stock. Simmer for 2 to 3 minutes, until just tender.
  3. Whisk the miso paste with a ladle of hot stock until smooth, then stir it back into the pan with the mirin and soy sauce. Do not boil.
  4. Add the tofu and warm through for 1 minute. Serve at once.

Prep: 30 min · Cook: 10 min

Nutrition (per serving, where published)

68kcalCalories
5.5gProtein
4.9gCarbs
2.8gFat
0.5gFibre
2.1gSugars

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