| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 90 | 3g | 0.4g | 6g |
| sugars | fibre | protein | salt |
| 2g | 2g | 8g | 1.8g |
As soon as the frigid Portland air begins to nip, I find myself longing for the comfort of a steaming bowl of Miso Soup with Mozuku and Tofu, a hearty, vegetable-rich concoction that connects me to my roots. Not only does it evoke memories of my grandmother’s kitchen, but is also reminiscent of the salty Atlantic coastline where my culinary journey began. I’m thrilled to share this recipe with you, infusing a dash of New England charm into traditional Japanese cuisine.
An Ocean of Health Benefits
Every spoonful of Miso Soup with Mozuku and Tofu is not only flavorful but packed with health benefits too. Miso soup is a staple in Japanese cuisine, commonly enjoyed as a starter or a stand-alone dish. One of its principal ingredients, miso paste, is an excellent source of vitamins B, E, and K, and is even rich in folic acids. Not to mention, it’s a probiotic, which can promote gut health. Healthline’s article offers a deep dive into the benefits of miso, if you’d like to learn more.
Mozuku Seaweed, on the other hand, our wonderful guest from the sea, contributes a bundle of health incentives, with impressive amounts of fiber, minerals, and antioxidants. It also offers a distinctive texture to the soup, much akin to our beloved North Atlantic seaweed salads.
Perfect As A Standalone or Companion
While this soup is incredibly satisfying all on its own, it can also pair splendidly with other dishes. A simple sushi roll or a bowl of steamed Jasmine rice can complement the robust flavors of the soup. If you’re in the mood for a non-Japanese variant, try pairing it with a serving of grilled fish, reminiscent of a traditional New England meal. Or, try a light salad, which can provide a refreshing contrast to the soup. For some pairing inspirations, take a look at Just One Cookbook’s Japanese salad recipes.
The Miso Soup with Mozuku and Tofu recipe is dear to me not just for its delicious warmth, but for its evocation of my oceanside upbringing in Maine. It’s an embodiment of the marine flavors I so cherish, adapted into a comforting, healthful soup – an undercurrent of home in every bowl.
What You’ll Need
- 6 cups water
- 2 teaspoons dashi granules
- 3 tablespoons miso paste
- 2 green onions, sliced
- 1 1/4 cup Mozuku Seaweed
- 1 package silken tofu, cubed
Method
Step One
Start by bringing the 6 cups of water to boil in a medium-sized pot.
Step Two
Once the water has reached boiling point, reduce the heat to low and add 2 teaspoons of dashi granules. Stir until the granules have completely dissolved.
Step Three
Now, introduce the miso paste to the pot. Using a cooking spoon, break up the paste and stir until it fully integrated into the water and dashi mixture.
Step Four
Next, add the sliced green onions and the Mozuku Seaweed to the pot. Stir well and let the ingredients simmer on low for about 5 minutes to allow the flavors to permeate the broth.
Step Five
Finally, add the package of cubed silken tofu to the pot. Stir gently to avoid breaking the tofu and continue to cook the soup on low for another 2 to 3 minutes, or until the tofu is heated through.
Step Six
Turn off the heat and let the soup to sit for a few minutes before serving, this allows all the flavors to meld together. Serve the Miso Soup with Mozuku and Tofu hot.
Remember soup is always best when served immediately, enjoy your savory Miso Soup with Mozuku and Tofu.
