Japan / Soup
Wikibooks
Miso Soup
In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well.
Ingredients
ScaleNo serving count in the source — scale by factor
- sesame seed oil1/2 tsp
- water3 cup
- miso2 tbsp
- spring onions, optional, finely minced2 piece
- tofu, optional, cut into 1/2-inch cubes1/2 cake
- mushrooms, fresh, optional, thinly sliced2–3 piece
- shrimp, optional, cubed or shredded5–6 piece
- seaweed, some pieces, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Heat oil in a small pot.
Add green onion. Cook for a few minutes while stirring frequently.
Add 2 ½ cups of water. Bring to a boil.
Dissolve miso in remaining ½ cup of water and add to pot.
Lower heat and add mushrooms, seaweed, and tofu, if desired.
