Miso Soup – After a summer of gluttonous fun it’s time to get back to healthier living. I often think that when the school year starts it’s almost like New Year’s, when people make resolutions to get fit and healthier… well, that’s the way it always seems to work for me anyway. So, back to it!
One way I force myself to eat better is by packing my lunch everyday for work. I know many people go out for lunch but if you can pack your own lunch, you’re more able to control the food you consume. I have a variety of foods that I take for lunch but one of my favourites is soup, especially chicken noodle (I have the best recipe which I’ll share in an upcoming post). Recently I tried a new soup that I think is great and my husband loves. It’s a very light and healthy Miso soup and takes about 20 minutes to make. You may have to shop around to find a few of the ingredients but its worth it. I found all of my ingredients in a local Japanese specialty store but I know there are local grocery stores that carry these ingredients too.
The original recipe is here but I modified it based on all the reviews I read for the recipe.
- 5 cups water
- 2 tsp dashi granules (3 tsp if you like a saltier, stronger fish flavour)
- 3 tbsp miso paste
- 1 package of medium firm tofu, diced
- 4 green onions sliced into pieces
- 2 tsp wakame seaweed (feel free to omit if you’re not into seaweed – you’ll notice there isn’t any in my photo – my husband loves it but me, not so much)
- In a large saucepan heat water and dashi granules on high until it comes to a boil, then turn down to medium heat and simmer for about 10 minutes.
- Put the miso paste into a cup or small mixing bowl and add a few spoon fulls of the hot broth from the saucepan and mix in with the miso paste until it becomes almost liquid in nature. Add this mixture to the saucepan and whisk in.
- Add the diced tofu, green onions, and wakame seaweed. Simmer for about 5 more minutes.
- Serve into a bowl and enjoy!