Basic Vegetable Miso Soup
Tired of making the same tofu-wakame soup all the time? Try this hearty miso soup, filled with nice vegetables. It is so easy anyone can make it and be sure it'll be a success! Grab your bowl!
2 Potatoes (or small sweet potatoes)
1 Japanese leek
150g tofu block
Dashi (powder or liquid, can be replaced with chicken stock or vegetable stock)
4 tbsp of miso (minimum 3, add more to taste).
Optional : Mirin or soy sauce (to taste)
- 1. Rinse and cut your vegetables. Keep the skin on your organic vegetables to get maximum vitamins!
- 2. Transfer into a pot and add cold water up to your vegetables line, and a bit more if you like more liquid.
- 3. Add your dashi or broth. Taste and add more if necessary. Add a teeny tiny bit of soy sauce and mirin for a tastier result!
- 4. Bring to a boil. Lower the heat and keep a gentle boil until all vegetables are cooked (it should take around 15-20 minutes).
- 5. Dice the tofu. About 3 to 5 minutes before the vegetables are fully cooked, gently add the tofu to your pot to prevent the tofu from crumbling. From now on, do not mix too much to keep the tofu shape.
- 6. Add the miso in your ladle, use chopsticks to dissolve the miso in the broth.
- 7. Serve!