Strengthen your immune system with a delicious miso soup.
Miso, silken tofu, and seaweed come together to provide essential nutrients, antioxidants, and a flavour explosion! Embracing macrobiotics means choosing ingredients that support holistic well-being.
Ingredients:
- 3 tbsp miso paste – light (season to taste)
- 1 tbsp miso paste – dark (season to taste)
- 4 strips kombu – seaweed (about 2 x 10 cm each)
- 6 shiitake mushrooms – dried
- 1 silken tofu – firm, approximately 350g
- 1/2 tbsp wakame flakes
- 1/2 carrot, julienned
- 2 thin slices of swede, also julienned
- 2 spring onions
- 1 litre water
Preparation (approx. 15 min. + 30 min. cooking time)
- Pour the cold water into a pan and add the dried shiitake mushrooms, kombu strips, carrot and turnip cabbage julienne.
- Heat the water to 60°C (approximately when the water starts to steam) – and when the temperature is reached, switch off the heat and remove the pan from the stove. Leave the stock to infuse for 30 minutes with the lid on.
- Wash the spring onions and cut into fine rings from the leek downwards, removing the root ends.
- Drain the tofu and cut into bite-sized pieces (approx. 1 cm cubes) with a large knife.
- Pour cold water over the wakame in a bowl so that everything is well covered and leave to soak for 10 minutes. Drain through a strainer and gently wring out the remaining liquid with your hands.
- The Dashi broth made from shiitake, kombu and vegetables is ready after 30 minutes. Strain into another pan to obtain a clear broth. Bring the finished Dashi stock to a boil. Then switch off the heat and leave the pan on the hot stove (the broth should be hot, but should no longer boil).
Carefully add the chopped silken tofu to the Dashi stock. - Stir in the Miso paste using a fine-meshed metal strainer into the Dashi with a spoon.
- Add the prepared spring onion rings and soaked wakame seaweed.
- Serve the finished Miso Shiru (Miso Soup in Japanese) hot in small bowls. Ready to enjoy – Itadakimasu!