Miso soup recipes: simple and full of flavour

Miso soup is savoury and comforting. Use brown miso for an intense hit, and white miso for a more mellow approach.

TWAM 20 Feb 2016

Miso soup is savoury and comforting and takes just minutes to prepare. I use brown miso for an intense hit of flavour, and white miso for a more mellow approach.

Miso with silken tofu, pea shoots & asparagus

30g instant dashi (Japanese stock)

1 litre boiling water

2 tablespoons white or red miso paste

6 asparagus spears

1 tablespoon mirin (sweet rice wine)

1 tablespoon soy sauce

200g silken tofu, cubed

Dried nori or wakame seaweed

Small handful snow pea shoots

Add dashi to boiling water in a saucepan, stirring well. Place miso paste in a small bowl and add a ladleful of hot broth, whisking to get rid of any lumps. When smooth, add to saucepan, whisking constantly. Slice asparagus on a diagonal and add to pan; simmer for three minutes. Add mirin, soy sauce and silken tofu. Add seaweed and pea shoots and heat gently, without boiling. Serves 2

And to drink… A fruity sake, such as the Australian-made Go-Shu Blue ($26)

Simple miso, crab & broccolini broth

1 litre vegetable or fish stock

3cm piece lemongrass, crushed

1 teaspoon grated fresh ginger

4 spring onions, thinly sliced

Pinch dried crushed chilli

1-2 tablespoons white miso paste

8 stems broccolini or thin broccoli

200g fresh or tinned crab meat

Juice ½ lime

Coriander leaves, to garnish

Put stock, lemongrass, ginger, spring onions and chilli in a pot and bring to boil. Place miso paste in a small bowl and add a ladleful of hot broth, whisking to get rid of any lumps. When smooth, add to saucepan, whisking constantly. Add broccolini and simmer for 2-3 minutes, until just tender. Remove from heat, stir in crab and lime juice and garnish with coriander. Serve immediately. Serves 2

And to drink… An aromatic sauvignon blanc, such as the 2015 Dog Point ($28))