Spring miso soup
Method
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Put the dashi or bouillon powder with the boiling water in a saucepan, and stir well.
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Finely slice the asparagus on the diagonal and add to the pan. Simmer for three minutes.
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Place the miso paste in a small bowl and add a ladleful of the hot broth, whisking with a small whisk to get rid of any lumps. When smooth, slowly pour the mixture back into the saucepan, whisking constantly.
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Add the mirin, soy sauce and silken bean curd. Heat through gently, without boiling.
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Serve in small lacquered soup bowls.
Ingredients
- 20g/¾oz instant dashi (Japanese stock) or 3 tsp good quality vegetable bouillon powder
- 800ml/1½ pints boiling water
- 4 asparagus spears or spring onions
- 2 tbsp white or red miso paste
- 1 tbsp mirin (sweet rice wine)
- 1 tbsp soy sauce
- 200g/7oz silken tofu, cubed
Shopping List
Spring miso soup
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
Other