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Recipes > International Breakfasts:
Japanese Miso Soup
A traditional Japanese breakfast will always include miso soup and often a selection of six or more dishes to include grilled fish, steamed rice, seaweed, eggs and of course green tea.
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Ingredients
¼ cup of miso (fermented soybean paste)
2oz tofu (bean curd)
1oz niboshi (dried small whole sardines),
1-2 packets of wakame (dried young seaweed)
2 scallions finely chopped.
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Recipe
To make the stock put the niboshi in a saucepan add 2 ½ cups of water and bring to the boil. Simmer for 5-10 minutes depending on the strength of flavour required. Remove the pan from the heat and strain the liquid through muslin. Return the liquid to a clean pan.
Place the wakame in a boil and cover with cold water. Leave to soak for 5-10 minutes or until fully expanded and soft. Drain the wakame and set aside. Place the miso in a small bowl and dilute it with a few spoonfuls of the stock. Place the saucepan of stock over a moderate heat. Just before it boils add the diluted miso and reduce the heat to a simmer.
Cut the tofu into small cubes and add them to the pan with the wakame. Bring to the boil then remove the pan from the heat and add the finely chopped scallions. Serve hot in warmed individual soup bowls
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