Besides having a rich comforting taste, Miso Soup is well known for its anticancer effects and positive beneficial enzymes which helps improve digestion.
I love making my own miso soup as I could customize the taste to suit our palettes. Besides using the basic ingredients like wakame (kelp) and tofu, you could add in daikon, carrot or clams to heighten the umami-ness of the soup.
The best part of making this quick and easy homemade miso soup is it’ll take you only 10 minutes from start to end. I’m using white miso paste for a delicately flavored taste. You could definitely use red miso too (or a blend of both white and red) if you prefer a darker and punchier soup.
5 cups (1000 ml) water
1 sachet (5 g) bonito soup powder (available in supermarkets or Daiso)
2 – 3 tbsp white miso paste
1 block (250 g) soft tofu – cut into small cubes
1 tbsp dried wakame (Japanese kelp) – soak in some water to rehydrate
Spring onions – chopped
In a medium pot, add in water and bonito soup powder and bring to boil.
Stir white miso paste through a sieve into the soup. This will ensure the miso paste dissolves evenly into the soup.
Add in tofu cubes and bring to boil.
Taste and adjust with more miso paste if necessary.
Add desired amount of rehydrated wakame and spring onion in a soup bowl.
Ladle miso soup into the bowl and serve hot.