Spicy miso soup
I love miso soup, particularly when it’s spiced up a bit. Also, I tend to make it with vegetable stock instead of the traditional dashi, which is a broth made with dried tuna called bonito flakes (katsuobushi). You can add other veggies to the soup such as spinach, green beans, mushrooms or kale too. Serve it with a dash of soy sauce and/or rice vinegar.
Ingredients
Method
- Heat the vegetable stock in a pan. Add the wakame and cook for 2 minutes.
- Put the miso paste into a small bowl, add a ladleful of the hot stock and whisk until you get a smooth paste. Pour the mixture into the saucepan, stir well.
- Add the tofu, chilli and most of the spring onion. Turn off the heat, let it rest for 1 minute.
- Serve with the remaining spring onion scattered on top as a garnish.