The ideal miso flavour is classically robust yet not overpowering. It’s the balance between the pleasantly distinctive taste of the seasoning and the crisp simplicity of the soup base that make this a soup that few dislike and many enjoy. In the meantime, the taste of the tofu and seaweed are characteristically mild, perhaps “bland,” but miso lovers prefer to call it “subtle.”
With thanks to Susan Sim of Ci Bei magazine for the recipe.
Tofu and Miso Soup
A traditional soup, perfect as a starter to all Japanese-themed meals.
200g Japanese tofu/bean curd (chopped into small cubes)
50g carrots (sliced)
150g radish (sliced)
1 tbsp wakame (seaweed seeds)
2 tbsp misoshiru seasoning
Bring water to boil with carrot and radish. Simmer over a small flame until the carrot and radish are soft. Add in the tofu and wakame. Cook for a further while, then turn off the flame and add in the misoshiru seasoning. Serve in a traditional miso soup bowl.