The Secret to a Happy Gut: Master This Traditional 6-Ingredient Japanese Miso Soup at Home
After handling this recipe, you’ll forget what a takeout from Japanese restaurants tastes like.
The Japanese cuisine might not be very easy to master, though it’s still tempting for those craving for delicious meals like sushi or miso soup a couple times per week.
If you’ve already tried preparing sushi at home, it’s probably time for you to get to another level with the famous miso soup served in every authentic restaurant. Though there’s a variety of recipes, there’s still a certain technique that the Japanese recommend following to get the best taste.
Ingredients (2 portions): 2 tablespoons of miso, 2 teaspoons of Dashi bouillon powder, 100 g of tofu, 5–6 shiitake mushrooms, 2 g of wakame seaweed, 400 ml of water, green onions.
Soak the shiitake mushrooms for about half an hour.
Dissolve the dashi stock in water, place the pot on the stove, and bring to a boil. Add the shiitake mushrooms and cook for 2–3 minutes. Add the tofu, cut into cubes about 1 cm in size, and the wakame seaweed. Cook for 2 minutes over medium heat.
Remove the pot from the heat and let it rest for 5 minutes. Add the miso to the broth, rubbing it through a sieve.
Serve the soup in bowls and sprinkle with chopped green onions.
