Miso soup is something I crave in slow sunny weekend morning. And often the crave comes suddenly but I always have miso in my fridge and I can usually find something for soup ingredients: tofu, wakame (have dried wakame handy!), spinach, cabbage, onion, mushrooms, daikon, potato, aburaage (fried tofu), scallion, etc.
When I’m in the mood, I will make from proper dash broth. When I’m not, which is most of the case, I use this small bag for tea to infuse katsuobushi, dried bonito flake, and may be add a small piece of kombu.
Making miso soup is a great way to use up some neglected pieces of veggies in your fridge. I like making loaded miso soup with many ingredients that can be a center piece of the breakfast.
Read more about miso here.
- Daikon about 3″diameter in 1″ thick piece
- Shimeji 1/4 pack (or Shiitake 1 large or 2 small)
- Spinach cut in 2″ long, 1 cup
- Tofu 1/2 package
- Water 2 cup
- Katsuobushi 1 handfull
- Miso 1 tbsp
- Scallion a little for topping
- Heat up the water in a pot and bring to boil. If you add kombu for dash broth, add kombu from the start then take out just before boiling.
- Cut ingredients while water is boiling. Cut daikon in thin strips, separate shimeji (or slice shiitake), cut spinach into 2 inches long, and cut tofu into small cubes.
- Once water is boiling, add katsuobushi pack, and leave for a couple of minutes then reduce heat. Take the pack out after a few minutes.
- Add daikon and shimeji, once daikon is cooked add spinach and tofu. Careful not to boil tofu, it will get hard and spongy.
- When tofu is heated through, add miso. Scoop the miso and dissolve it in the ladle first, then mix in the pot. Do not boil after adding miso.
- Serve in a bowl with sliced scallion on top.