I first came across this amazing recipe when I lived in Japan. There are so many things you can do with soybeans but this has got to be one of the best! Miso soup is great for the cold winter months, but if you’re like me, you’ll eat it all year round. Enjoy!
This Recipe is: Vegetarian
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
- 1 medium onion
- 1 medium daikon radish (the big white thing!)
- ½ block tofu
- 2 spring onions
- 8-inch piece wakame (or other type of seaweed if you prefer)
- 1 -2 tablespoons miso paste (can buy in Jusco, Carrefour, Mesotte, Daiso)
- 15 cups water
Directions:
- Wash seaweed, soak for 5 minutes or until softened and cut into 1-inch pieces.
- Cut onion into long, thin strips.
- Cut daikon into half moons.
- Cut tofu into ½-inch cubes.
- Add veggies, seaweed and tofu to water and bring to boil.
- Reduce heat to low and simmer for 10 minutes.
- Meanwhile, remove ½ cup of liquid from the pot and stir in the miso paste until it dissolves.
- Return miso mixture to the pot, reduce heat to very low and cook for 2-3 more minutes. Do not boil.
- Garnish with chopped spring onions
Add your thoughts and feelings below to the comments section! Did you like the taste of this recipe? Would you make it again? How did it make you feel? Be creative and add different ingredients if you see fit. Most importantly, have fun with it 🙂
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