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Japanese Miso Soup

Chef.Foodie's picture
Ingredients
  Tamari soy sauce 4 Tablespoon (Japanese Variety)
  Rice wine 4 Tablespoon
  Organic tofu 250 Gram, drained and pressed, then cut into small cubes (1 Pack Cauldron)
  Vegetable stock 3 1⁄2 Pint (2 Liters)
  Garlic 2 Clove (10 gm), finely chopped
  Fresh root ginger 3 Inch, finely chopped (Finger Length)
  Red chilli 1 , finely diced
  Fine egg noodles 2 Ounce (50 Grams, Dry One)
  Carrot 1 Medium, sliced into fine matchsticks
  Courgette 1 Medium, sliced into fine matchsticks
  Onions spring 4 , sliced into fine matchsticks
  Miso paste 2 Teaspoon
  Coriander 1 Teaspoon (For Serving)
Directions

Mix the soy and rice wine.
Pour over the tofu, marinate for 10 mins.
Put the stock, garlic, ginger and chilli in a pan and simmer for 2-3 mins.
Add the tofu and simmer for 2-4 mins more.
Add the noodles to the pan, simmer for 5 mins, then add the remaining ingredients and heat for 2-3 mins, without boiling.
Serve with coriander sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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