The past few weeks have been quite harrying for me and more than once, I found myself hankering for a big bowl of miso soup. What can I say? This, for me, is one of the best things to have when I need comfort food.
Japanese miso is perhaps the most popular soup that is included in their meals. It goes with anything, really. Miso is basically soy bean paste and is used as a base for the soup. Other ingredients are added to the soup, which is light and at the same time hearty, especially if fish is added to it.
There are different variants to miso, but here is one that I normally use. It is very basic and the ingredients can be found at most Japanese grocery stores.
Miso paste (red)
Japanese silken tofu
White fish cubes
Here’s how to make it:
Boil about 4 cups of water. Once it reaches a boil, put 3 heaping tablespoons of the red miso paste and stir vigorously. You can use less or more of the paste, depending on your preferences. Let the soup simmer for a minute and then add the fish cubes. Let it simmer for another 3 minutes and then put the leeks and the tofu in. Stir the soup again and let it simmer for another minute. Add salt to taste.
It would be better with some seaweed and some dashi stock – this adds more taste – but sometimes dashi is hard to find in my area. Sometimes I also add a bit of onion for added taste.