Miso soup and white rice are traditional Japanese breakfast staples. For decades, the soup has been a favourite of commoners and nobility alike. Japan’s culinary landscape is dotted with many unique and delicious breakfast meals containing egg, fish, and a fermented soybean called natto. It has many healthy vitamins and minerals like Vitamin K, manganese, zinc protein and calcium. Many of these nutrients support essential structures like bones and the nervous system and improve digestion. Although the solid elements are eaten with chopsticks, the soup is traditionally served in lidded lacquer bowls and consumed directly from the bowl. Miso soup is an integral part of washoku (Japanese cuisine). Chef Harry Kosato shares a simple recipe to try for dinner tonight.
Miso Soup (Veg)
Ingredients:
- Water - 200ml
- Kombu dashi - 16gm
- Miso paste - 3tbsp
- Spring onion - 15gm
- Silken tofu - 30gm
- Wakame - 5gm
Method:
- Turn on the induction and put it on high flame.
- Mix water and dashi well.
- Bring it to a boil.
- Turn the induction to a medium temperature.
- Add miso paste and mix well with a whisk.
- Add wakame, tofu and chopped spring onion.
- Simmer for 2-3 minutes.
- Serve hot.
For the rice:
Method:
- 1 cup raw short-grain rice, such as sushi rice (rinsed overnight or rinsed in a colander at least three times until the water is almost clear)
- 2 cups of water.
The chef responds to two quick queries:
What does miso soup go well with?
Once prepared as a side dish, miso soup is all set to complement your meal. Apart from rice, typical main dishes might be steak, sashimi and other meal options.
What to add to miso soup for flavour?
Fish, shrimp, crabs, clams, tofu, dashi, seaweed, wakame and potatoes.
