Soup is always included in a Japanese meal or feast and miso is often eaten for breakfast. White miso paste is lighter and sweeter than the thicker and saltier red miso paste, but I usually use a brown rice miso paste – which is readily available. A general rule of thumb is not to boil the miso as this changes its taste and destroys the living enzymes in the paste.
Ingredients (serves two)
- 400 ml water or dashi (stock)
- 100 grams tofu, cut into cubes
- 1 small leek, cut into very thin strips
- 2 tablespoons white miso
In a small saucepan, bring water or dashi to the boil. Add tofu and leek and simmer for a few minutes, or until warmed through. Take off the heat and add miso and stir until well combined. Divide into bowls and serve immediately. Miso is usually served in red or black lacquered bowls.
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