Miso soup with tofu and spring onions

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Miso soup with spring onions and tofu

Serves: 2

By: Koj

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

This is the quick version designed for online courses. For the version, using real dashi, please search my blog.

Ingredients

Dashi stock

• 1 litre water
• 5g instant dashi powder

Miso soup

• (500g dashi stock)
• 30ml mirin
• 2 tablespoons of miso
• 1 spring onion
• 30g tofu (soft, silken)

Equipment

• Small saucepan
• Measuring jug
• Small whisk
• Miso soup bowls

Instructions

Prep: make instant dashi

1. Add 1 litre of water to a small saucepan and bring it to a simmer
2. Add 5g sachet of instant dashi stock
3. Stir until dissolved
4. (You could alternatively put the dashi stock powder in a measuring jug and add freshly boiled water from the kettle)

Prep: garnish the bowls

1. Slice a spring onion as finely as possible and set aside in a ramekin or container
2. Cut a slice of tofu 1cm thick and then cut the tofu into 1cm dice
3. Add a "3 finger" pinch of spring onions to each bowl
4. Add about 5 pieces of tofu to each bowl 

Finish the miso soup

1. Take 500ml of dashi stock and warm it up until it is steaming but not boiling
2. Add 30ml of mirin (about 2 tbsp) and simmer for a minute or two
3. Add 2 tablespoons of miso and whisk into the dashi
4. Taste the miso soup. If it is too salty, add a little water. If you like it a little sweeter, add a splash more mirin. If you like it saltier, add some more miso.

Calories

114.51

Fat (grams)

3.33

Sat. Fat (grams)

0.58

Carbs (grams)

13.73

Fiber (grams)

1.83

Net carbs

11.90

Sugar (grams)

8.41

Protein (grams)

6.80

Sodium (milligrams)

1198.53

Cholesterol (grams)

0.08

Created using The Recipes Generator

Substitutions and alternatives
You can also try using 1 part sake to 1 part mirin

Try mixing different types of miso to find what balance of flavour you like

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