Miso Soup is a regular Japanese soup. It's main ingredient miso is from fermented soy bean paste much similar to dwaenjang. Miso, on the other hand, is smoother in texture, and lighter in color and flavor. It's accompanied with soft tofu which is another staple food in Japan. It's also cooked with some seaweed but you can do without it as long as there's green onion for garnish. This soup is extremely easy. All you need is boiling water and your job is done. It's a simple yet healthy dish you should try.
This miso isn't the same miso you use for sinigang, ok? Although there are varieties of miso paste available in the market, this one is very common. Most likely they will be selling light miso and not spicy one. This is light miso.
- 4tbs miso paste (light)
- 4 cups water
- half block tofu
- green onions for garnish
- Boil 4 cups of water.
- Slice the tofu into 1cm cubes.
- When you notice the water starts to form tiny bubbles on the bottom of the pot, put the miso in a sieve and into the pot so you can easily dissolve the paste.
- When the soup starts to boil, add the tofu.
- Boil for 5 min.
- Turn off the heat and transfer to bowls. Garnish with green onions.