Miso soup perhaps is the most popular Japanese dish as you can see this served on almost every Japanese restaurant, it is a soup that consists of miso paste and dashi along with other ingredients such as tofu, komboku and negi. Though you may see it already as a soup form there are different variations of miso paste used in this soup which defines its flavour. Pastes that are commonly used are red (akamiso), white (shiromiso) and mixed (awase).
Miso perhaps is one of the secrets of Japanese longevity as this is one of the most nutritious ingredients you can have, though it is high in sodium a cup of miso paste is an excellent source of dietary fibre which contributes 59% RDI, protein 64% at RDI and riboflavin at 38% RDI. Miso also contains an extremely high omega-3 and omega-6 fatty acid content as well as being a good source of minerals, amino acids and vitamin K. There are even studies that show miso reduces the risk of breast cancer. Just imagine those values, just two cups of this and your entire fibre and protein intake is taken care of for the day, so veggie haters you can get your fibre from this wonder.
So what are you waiting for have some of this soup at your home or your favourite Japanese restaurant, this is the only potion I know that tastes good.
3 1/2 cups dashi
1 tbsp dried wakame, rehydrated (soaked in water)
3 tbsp miso (use any miso or combination)
small tofu block, sliced into small cubes
chopped spring onions
1. In a saucepan add dashi and bring it to a boil.
2. Add the wakame then simmer for 1 minute.
3. Add the miso and tofu, simmer but do not boil. Serve garnished with spring onions.