close
Advertisement
Magazine
 

Japanese miso soup

This miso soup owes its rich savoury flavour to the shiitake mushrooms, ginger and dried kombu stock.

Miso soup

Ingredients

  • 25 g dried kombu
  • 1 tablespoon sake, Chinese rice wine or dry sherry
  • 2 teaspoons caster sugar
  • ½ teaspoon finely grated fresh ginger
  • 1½ tablespoons miso
  • 4 spring onions, sliced
  • 6 fresh shiitake mushrooms, thinly sliced
  • 85 g tofu, diced
  • 3 cups trimmed watercress, about 85 g

Preparation

  1. Put the kombu in a saucepan and pour in 1 litre of water. Bring slowly to the boil, then remove from the heat and cover the pan. Set aside for 5 minutes. Use a slotted spoon to remove and discard the kombu.
  2. Stir the sake, rice wine or sherry, sugar and ginger into the broth and return to the boil. Reduce the heat and stir in the miso until it dissolves completely.
  3. Add the spring onions, mushrooms, tofu and watercress. Cook very gently, stirring, for 2 minutes without allowing the soup to boil. Ladle into small bowls and serve at once.

Cooking Tips

  • Kombu is a sun-dried edible seaweed that is very popular in Japanese cookery. Wipe the surface with a damp cloth before using. It can be finely shredded or snipped into fine strips with scissors and returned to the broth, if you like, to add an interesting texture contrast.
  • Miso is a fermented paste made from soya beans. If your supermarket does not stock it, try a health-food store.
  • For an intense herb flavour, add 1½ tablespoons finely chopped fresh coriander leaves with the watercress.

Serves 4
Preparation: 15 minutes
Cooking: 20 minutes

Tags:



More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Advertisement