Miso soup is one of the most popular dishes in Japan. This is a traditional Japanese breakfast, like our scrambled eggs, oatmeal or cheesecakes. Hot soup saturates for the whole day and invigorates no worse than coffee. The main ingredient of the dish is miso paste, which the Japanese call “mother’s taste”, that is, the most important product of the country. Although this product is made from soybeans, it often replaces dairy products such as sour cream and butter in dishes – the Japanese practically do not use them due to widespread lactose intolerance. In addition to the paste, the miso soup recipe can include a variety of toppings, but a properly prepared broth plays the main role, it should be more than other ingredients. Today we will tell you how to make miso soup with tofu soy cheese.
To prepare miso soup, we will need high-quality ingredients – in this case, the dish will turn out to be perfect. To prepare two portions, we will need:
The recipe for miso soup is quite simple:
Now you and I have mastered the recipe for miso soup and we hope that it will find its place in your list of favorite dishes. Sweet and salty broth with a characteristic umami taste, complemented by spicy onions and tender tofu, will be a great breakfast or lunch that is prepared in a matter of minutes. The soup will be tasty and filling even without meat, butter and sour cream, so it is perfect for vegans and those who are fasting. Sometimes it is served as an appetizer before the main course. Be sure to add this dish to your daily diet! Also, check out Katana’s best ingredients for Asian cooking.