Spicy miso soup
Background
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
- 300 ml vegetable stock
- 1 Ttsp wakame flakes
- 1 tsp miso paste (brown-rice based)
- 50g firm tofu, diced
- ½ red chilli, thinly sliced
- 2 spring onions, thinly sliced
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Soup - Starter - Supper
- Cuisines: - Japanese
- Ingredients: - Tofu
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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