By: Jigyasa Kakwani
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Miso soup is a Japanese soup of miso paste (made by fermenting soybeans with salt and koji) with dashi stock (made with dried kelp/seaweed and bonito flakes - a dried fish).
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Miso soup is known for its savoury, umami flavour with a hint of saltiness and tanginess. It also has an earthy or nutty taste.
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4 cups vegetable broth/dashi
1 sheet nori
3-4 tbsp miso paste
1/2 cup chopped green chard
1/2 cup chopped green onion
1/4 cup tofu
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Place vegetable broth/dashi in a medium saucepan and bring to a low simmer.
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In the meantime, place miso into a small bowl, add a little hot water and whisk until smooth. Set aside.
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To the broth add chard (or other greens of choice), green onion, and tofu. Cook for 5 minutes.
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Add nori (cut into large rectangles) and stir. Remove from heat, add miso mixture, and stir to combine.
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Taste and add more miso or a pinch of sea salt if desired. Serve warm and fresh.
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Click below to learn how to make sushi at home.
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