Bean curd (toufu) Wakame (seaweed) Miso Soup
Ingredients (serve 2 bowls)
- 2 tablespoon Miso paste
- 2 bowls water
- 1/2 tube or block of soft bean curd
- 2 sticks of dried wakame (japanese seaweed)
Method
- Soak wakame till soft. Rinse briefly to remove any sand or dust. (Very fast)
- Cut bean curd into small cubes (1/2 cm)
- Boil 2 bowls of water, add in bean curd and wakame to light boil and simmer for 5-10 mins.
- Put in Miso paste and off fire and keep it cover for 10 mins.
- Open and stir, serve hot.
Note: Some Miso paste is indicated as Dashi paste (I’m not very good at Japanese, but it is written as だし (dashi) and not みそ (miso). Dashi paste are miso paste where other ingredients, usually Konbu (kelp) or fish, added to make the soup tastier. It’s ok to use plain miso or dashi, although dashi is tastier.
Suitable for vegetarian if vegetarian dashi is used.
Nutritious for toddlers too, since miso is pack with nutrients, but I was told not to boil it.
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can i use normal seaweed? where can i buy the miso paste?
Those we can get locally (lots of seaweed made into a slab and dried) is ok, but you dont have to really boil them for long, or even boil them. Just put them into to boiling soup and soak, it will turn soft.
for Miso, not sure which supermarket in Malaysia sells that. In Singapore, japanese supermarkets like mediya have huge selection, while those local supermarkets located with some japanese community staying nearby or those frequent by japanese usually sells that. For example, the NTUC supermart at Dawson place (near Queenstown MRT station) or the cold storage supermart at Ngee Ann city sells that. (just like anywhere else in the world, where Asians gather, you should be able to find chilli)
They are kept in chiled fridge in supermart, not on the shelves as they need to be refrigerated. Also watch out for the expiry date as miso cannot keep for too long (no preservatives if I am not wrong)