Miso Soup
Enjoy a home-made instant miso soup on the go! This clever lunch pot recipe will become your favourite winter warmer.
See the recipe below…
By Healthy Diet
Serves: 1
Ingredients
- 1tbs Finely chopped spring onions
- 50g Silken organic tofu cut into 1cm cubes
- ½ tsp Dried wakame seaweed
- ¼ cup Baby spinach
- 1tbs Dashi powder
- ½ - 1tbs Miso
- 200-250ml 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
- Place all the ingredients into a cup or a soup bowl.
- Pour over the boiling water.
Yuki’s 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 more gentle strength of 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.
About Healthy Diet
Healthy Diet provides clear and sensible advice from the very best health professionals to make healthy eating easy and affordable for all the family.
Subscribe to our newsletter
Copyright © 2023 Anthem Publishing Ltd
Registered Office Address: Piccadilly House London Road Bath BA1 6PL UK
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.