Miso soup is the signature and daily soup for Japanese. It is basically on the table even for their breakfast meal. Miso soup is a mixture of healthy, comfort, and delicious. In Japan, miso soup is not only with tofu, wakeme seaweed, and green onion. But vary of ingredients depends on their favourite. For me, I do like the traditional flavour of miso soup, and with a bit of salmon cubes to enhance the flavour. More importantly, salmon is full of omega-3 (which body is unable to build internally). When the salmon is cooked, all the fish oil is combined in the soup. It is highly nutritive.
- No matter you choose to use kombu or wakame seaweed, both are still salty when you take out from the package. You will need to soak it in the water and discard the salty water before putting it into miso soup bowl.
- Add miso right before eating: Turn off the heat when you add miso to keep the fragrance and taste.
- Never let miso soup come to boil. You can reheat it, but not to boil. Miso is a fermented soybean paste which contains active cultures of bacteria. Boiling the soup can kill the probiotics that contain in the miso.
- 1500ml dashi
- 55g miso paste
- 300g tofu (I used medium firm tofu)
- 4 fish cake (optional)
- 1 bunch of green onion
- 1 x salmon filet, roughly 250g, skin-off
- A palm size of wakame seaweed (can be replaced with kombu (dried kelp)
- Heat up the dashi in a big bowl under low heat.
- Soak the wakame seaweed in water. If you are using kombu, soak it in water until soft and cut it in small pieces. Then add it into the soup.
- Slice the green onion and fish cakes in small slices.
- Skin-off the salmon filet and cut it into 1cm x 1cm cube.
- Add the sliced green onion and fish cakes, and cubed salmon into the soup.
- Meanwhile, cut the tofu in 1cm x 1cm cube size. Add it when the tofu in the soup when the salmon is cooked. (If you using package tofu, you don’t need to cook the tofu, just heat up. Because it is edible tofu.)
- Turn off the heat and add the miso paste in the soup. When it is well-mixed, add the wakame seaweed. Enjoy.