Most miso soups served in Japanese eateries in Singapore are little more than salty water. They tend to lack ingredients, thickness and flavour. Misa’s miso soup is a world apart, and has transformed me from a misophobe into a misophile. The other day I was entrusted (under M’s watchful eye of course) with making the miso soup to accompany our vegetarian katsu don. This is what I did.
Ingredients (serves 2)
Kelp dashi (x2 bowls; or x2 bowls of water mixed with 1.5 tsp of dashi powder)
Freeze-dried vegetables (a generous pinch)
French beans and/or carrot (about 6 beans and/or half a carrot)
Tofu puff/tau pok (x2 puffs/poks)
Miso paste/fermented soybean paste (x1 tbsp, approx.)
1. Make the soup: Chop the French beans into 2cm lengths and thinly slice the scallion and tofu puffs (and carrot, if using). Add to a saucepan, along with the kelp dashi and freeze-dried vegetables. Turn on the heat to medium, bring to the boil, and then turn down the heat to a simmer and put the lid on. Once the ingredients (i.e. French beans and carrot) are cooked, turn off the heat and leave it until you’re nearly ready to serve.
2. Chop the spring onions: Quite self-explanatory…
3. Add the miso paste: About 10 minutes before serving, turn the heat back on and bring the soup back to a simmer. Dissolve half a tablespoon of miso paste by submersing the spoon just under the surface of the soup, and rubbing it with another spoon. Once dissolved, taste the soup and add more paste as required.
4. Serve and savour: Pour the soup into two bowls and garnish with the chopped spring onions. Behold, real miso soup!