Quick Miso Soup
This Japanese-style soup - especially the instant version - excels in its simplicity of preparation.
Preparation time: 3 minutes
Cooking time: 5 minutes
Recipe
Ingredients
- 1 small carrot
- 1 spring onion
- 1/2 teaspoon grated fresh ginger
- 600 ml (1 pint) cold water
- Several small cubes of silken tofu
- 2 generous tablespoons miso (fermented soy bean paste)
Method
Cut the carrot into very thin slices or matchstick sized pieces, and slice the spring onion into tiny rings.
Add the other ingredients, except for the tofu and bring to the boil.
By the time the water has boiled, the finely-cut vegetables will be cooked.
Put the miso with a few spoonfuls of cold water and mix to a liquid consistency.
Stir the miso and water mixture into the soup
Lastly, add the tofu pieces
Serve immediately.
Even Easier
You can also make an instant miso soup like this:Put a dessertspoon of miso paste into a mug.
Grate or slice a few shreds of fresh ginger into it.
Fill the mug with boiling water and stir for a minute, until the miso is dissolved and the ginger flavour has emerged slightly.
Note: Japanese miso soup classically has a pinch of bonita fish flakes added. This gives it an extremely delicate and delicious taste, although it is not strictly vegetarian of course.
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