Instant Miso Soup
Enjoy a home-made instant miso soup on-the-go. This clever lunch pot recipe will become your favourite winter warmer.
Serves
Serves 1
Total Time
5 Minutes
Ingredients
1 tbsp of finely chopped spring onions
50g of silken organic tofu cut into 1cm cubes
½ tsp of dried wakame seaweed
¼ cup of baby spinach
1 tbsp of dashi powder
½ - 1 tbsp of Miso
200-250ml of boiled water
Optional
Roasted white sesame seeds
Japanese 7 spice ‘Nanami togarashi’
Boiled or steamed green vegetables
Boiled or steamed root vegetables or squash
Boiled eggs
Method
Step 1
Place all the ingredients into a cup or a soup bowl.
Step 2
Pour over the boiling water.
TIPS:
- It is best to place a little boiling water in the bowl or cup first, in order to warm it up. Throw away the water and begin with putting the ingredients in.
- You can add noodles if you want something a little more filling.
- Double the portion of the recipe and add your favourite pre-cooked noodles in a larger bowl, and serve as a main dish.
- You can choose any type of miso; light or dark. Adjust the amount of miso, depending on the flavour preference. Use white rice miso for a gentler flavour.
- Dashi powder (stock) is available at most oriental stores: Kombu dashi (vegetarian kelp option) or Katsuo dashi (Bonito).
- Alternatively, you can use powdered kelp or shitake mushroom powder.
- For extra toppings and garnish, these are some optional green vegetables: broccoli, asparagus, green beans, kale and edamame.
- For optional root vegetables or squash: daikon, carrot, potato, kabocha squash, butternut squash.
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