After overindulging at the Auckland Food Show all I craved was a restorative bowl of Miso Soup.
I'd kindly been given some Miso paste from Urban Hippie to try. This is handcrafted in sunny Nelson using Motueka soy beans and Blenheim sea salt.
" Do try making your own miso soup," they said. "You don't even need to use the fish stock powder. Just our miso paste, tofu, spring onions and wakame is fine."
So I did and it I had it again the next morning for breakfast as it was so tasty, healthy and almost no calories. And just as quick as making a bowl of porridge.
Here is their recipe:
Cooking time 10mins Serves 2
1/2 Spring Onion
5g Dried Wakame Seaweed (Soaked)
2 Cups Water
1/2tsp Fish stock powder (Buy from supermarket or Asian shop)
2~3tbsp Miso paste
- Put water in a pot and bring to boil.
- Cut Tofu into 1cm cube, finely slice spring onion.
- Once water has boiled, turn heat off then add fish stock powder and Miso paste. Mix well with whisk.
- Add Tofu, Spring onion and Wakame Seaweed to the pot.
- Turn heat on again until tofu warms up. (Never boil the soup that spoils the miso flavor.)
- See more at: http://miso.co.nz/recipes/basic-miso-soup/#sthash.H14J7uqZ.dpuf