Today we are sharing with you a classic very quick and easy Japanese miso soup with tofu and dried wakame seaweed.
Miso paste – 2 tablespoons
Soy sauce – 4 tbsp. spoons
Long rice noodles – a bundle with a diameter of a 5-kopeck coin
Dried shiitake mushrooms – 6-8 medium pieces
Dried wakame seaweed – 4 tbsp
Tofu cheese – 200 g
Carrot – 1 pc.
White cabbage is not much, compared to the volume of carrots
Water – 2.5 liters
Spices, salt as desired
We are cooking
- Throw dry shiitake mushrooms into boiling water, followed by noodles. Leave to cook for 10-15 minutes.
- Finely chop carrots and cabbage.
- 5 minutes before the noodles are ready, add chopped vegetables to the pan.
- In a separate bowl, put 2 tbsp. spoons of miso paste. Scoop a ladleful of broth from the pan and mix the pasta well with the broth in a bowl.
- Cut tofu cheese into cubes.
- As soon as the noodles are ready, add 4 tablespoons of wakame seaweed and chopped tofu to the soup. Let it boil.
- Add 4 tablespoons of soy sauce and previously diluted miso paste to the soup. Bring to a boil and immediately turn off.
- Miso paste should not be kept on fire for a long time, otherwise all the useful ingredients will leave it.
- In Japanese cuisine, it is permissible and even welcome for vegetables to be half-cooked and slightly crunchy – this way, more vitamins are stored in them, so there is no need to test the vegetables for readiness, the main thing is that the noodles are ready.
- The salt in the miso paste and soy sauce should be enough to make the soup salty. If not enough, add salt as needed.
- Let the soup stand for a few minutes and serve.
- Your miso soup with noodles, mushrooms and tofu is ready!
Bon appetit! Ommm