Miso Soup is a classic Japanese breakfast dish. All you need is freshly steamed rice and miso soup to keep you going all day long.
It goes well with any side or main dish, and can be enjoyed with your favorite vegetables.
This recipe for miso soup does not use fish stock. Only shiitake mushrooms, kombu, and miso are used to create a rich and aromatic miso soup.
Want to make your own miso? Find it here on CREME!
Run hot water through 3 dried shiitake mushrooms, and let them sit on a fine mesh sieve
Wipe the white surface of 2 5 cm x 2 cm dried kombu seaweed leaves
Add 6 cups of room temperature water, the dried shiitake mushrooms, and the dried kombu leaves to a bowl. Let them soak for 2h to release their flavors into the water
Cut ½ eggplant in half lengthwise, and cut into medium-size slices. Transfer the slices to a bowl filled with water
Transfer the shiitake and kombu broth to a saucepan. Remove the mushrooms and the kombu leaves
Turn the heat on to medium. Drain the eggplant slices and add them to the saucepan
Add 3 tbsp of miso and whisk it gently until dissolved
Cut 150 g of tofu into medium dices and add them to the saucepan. Mix well
Cover the saucepan and turn off the heat. Let it sit for a few minutes to warm the tofu
Serve into small bowls and garnish with thinly sliced chives to taste on top. The miso soup is ready
Enjoy! This is definitely a heartwarming recipe!
Yield 6 portions
5cm x 2cm Kombu Seaweed2 leaves
Dried Shiitake Mushroom3
Thinly Sliced Chiveto taste
Hot Wateras needed
Room Temperature Water6 cups