Miso is a traditional Japanese ingredient made from fermented soy beans. Used in a selection of dishes, it is most commonly mixed with dashi soup stock to create miso soup. This recipes includes daikon radish and abura age fried tofu to give a little more texture and umami to this everyday soup.
Blanch the abura-age fried tofu in boiling water for a minute to remove any excess oil. Drain and squeeze out any excess water. Slice into thin strips.
Add the dashi and daikon to a medium saucepan, and bring to the boil over medium heat. Boil for 5 mins. Add abura-age tofu and cook for a further 3 mins. Reduce the heat to low and measure the blended awase miso with a big spoon. Dip the spoon into the stock and using chopsticks or another smaller spoon, dissolve the miso into the dashi until it is evenly dissolved.
Bring the soup to the boil again, and add the spring onions. Serve hot with your favourite Japanese foods, such as rice and pickles, for a delicious meal.
- Be sure to turn the heat to low before adding the miso to the stock. If the heat is too high when addedin the miso, this can damage the active cultures that gives miso its wonderful health benefits.