It’s very common for Japanese people to have Miso Soup as a daily meal. There are several kinds of miso soup, and they also have traditional region recipes.
I cook miso soup 3 times a week with an easy recipe. The recipe is as follow.
Daily Miso Soup
You need vegetables(such as onions, carrots, cabbages, Asian radish), fried tofu, tofu, green onions, miso. You can decide which vegetables you use up to what you have in the refrigerator. I especially recommend onions.
- Slice vegetables.
- Rinse fried tofu with hot water, and cut.
- Put the sliced veggies(except green onions) and fried tofu into the pot and add water.
- Heat the pot in medium heat and boil until veggies get soft.
- Add miso and dissolve completely. Taste and adjust the amount of miso.
- Cut Tofu into small cubes, and slice green onions.
- Add Tofu and green onions into the pot and heat until tofu gets warm.
- Serve miso soup in a small bowl.
Kenchin Soup（It’s like Japanese vegetables and tofu miso chowder.)
You need Asian radish, Green onions, Burdock, carrots, shiitake-mushrooms, fried tofu, tofu, konjac cake, miso, and soy sauce. You don’t have to have all of them. It’s especially hard to find burdock, and konjac cake. You can find most of them at Asian supermarkets. I usually find tofu, soy sauce, and miso at grocery stores like Walmart.
1.Peel the radishes thickly and slice them.
2.Slice carrots, green onions, shiitake mushrooms, and konjac cakes.
3.Peel burdock with the back of a knife and slice them. Soak them in water for 30 seconds to remove the bitterness.
4.Rinse fried tofu with hot water, and cut. Cut Tofu into small cubes.
5.Add oil into the heated pot. Add vegetables except green onions. Stir them.
6.Add shiitake-mushrooms, fried tofu, konjac cakes. Stir them.
7. Add water into the pot. Cover and simmer on medium heat until vegetables get soft.
8.Add miso and dissolve completely. Taste and adjust the amount of miso.
9.Add green onions and tofu. Heat until tofu gets warm. Finally, add a little soy sauce.
10.Serve miso soup in a small bowl.
