Due to numerous requests, Kazuko and Terumi teamed up to do a Japanese cuisine demonstration at the South Arm Multicultural Community Kitchen. All the participants look forward to this kitchen.
Kazuko started off with Miso Soup, a staple soup in Japanese cuisine. Miso soup is quick and easy to make.
Ingredients
- 200-250g soft tofu
- 6 teaspoons miso paste
- 1 teaspoon Dashi bonito soup stock seasoning
- 600ml water
- 2 tablespoons dry seaweed
- 2 green onions, chopped
The Japanese ingredients can be bought from T&T, Fujiya or Izumi-ya.
You can click on the photos above to have a larger view.
Source: Kazuko
Serves 4
Instructions
 Bring water to a boil. Add Dashi bonito soup stock seasoning. |
 Add dry seaweed. |
 In a bowl, dissolve the miso paste with some of the stock before adding to the stock.
You might have to do this step in a few batches. |
 Alternatively, you can place the miso paste in a large ladle and submerge partially in the stock and stir the miso paste to dissolve it and allow the dissolved mixture back into the stock; repeat until all the miso paste is dissolved and added to the stock. |
 Switch off the stove and add chopped green onions.
Serve hot. |
hmm seems quick and easy to make! but unfortunately i don’t have ANY of those ingredients lying around in my fridge, so i’d have to go on a search for these ingredients at my nearest asian/japanese groccery market.
we’ve had miso soup as part of our meals for years. Sometimes my mom would slice up daikon into little sticks and throw them in the soup. after a few minutes, they become soft and delicious.
Just made the soup for lunch with a little substitutions. Works out great and delicious. Thank you:)
Yummy!! I will have to try this out next time I make it to t&t. Thank you for the step by step pictures!
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