Classic Essential Soups/1999

Miso Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes 5 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 oz wakame (dried seaweed) 3 cups dashi (Japanese stock) 8-3/4 oz tofu, cubed
2 tablespoons red miso



1 Rinse wakame, place in a small bowl and cover with water. Leave to soak for 15 minutes, drain and cut into small pieces.
2 Place dashi in a medium pan and bring to the boil. Add wakame and tofu, then reduce heat and simmer for 1 minute.
3 Place the miso in a bowl, add a little hot dashi and stir until miso has dissolved. Remove pan from heat. Add mixture to pan, stir to combine. Serve immediately.
4 NOTE: Ingredients for Miso Soup can be found in Asian and specialist supermarkets and in most health food stores. Dashi is the basic stock used in Japanese cooking and is made by boiling dried kelp (seaweed) and dried bonito (small fish). You can make your own, but instant dashi powder sold in packets is more convenient. Add hot water to make up into stock.

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