Miso Soup with Tofu and Spring Onion
- 1 strip of dulse seaweed or wakame seaweed, 7½ cm (3in) long
- 1 onion sliced thinly into ½ moon pieces
- unrefined sunflower oil
- 1 carrot (cut into julienne strips)
- 2 green leaves, (eg. new cabbage, spinach, pak choi, turnip tops etc)
- daikon, cut into julienne strips (same amount as carrot)
- 115 g cooked and rinsed noodles (optional)(soba, udon, rice)
- 80 g cube tofu
- mugi miso (barley miso)
- finely chopped scallion, to garnish
- Rinse the seaweed and soak in a little water. Set aside.
- In a large pot, over a medium heat, sauté the onion in a little sunflower oil until soft. Remove from the heat and add the vegetables.
- Lightly squeeze the seaweed and chop. Add to the pot along with the soaking liquid.
- Pour 1 litre (1¾ pints) of water into the pot. Place a lid on top and bring to a boil. Lower the heat and simmer for 15 minutes.
- Dice the tofu into small cubes and add to the soup, allowing it to simmer for a further 5 minutes.
- Place approx. 1 teaspoon of miso per person into a bowl. Add a little boiled water to blend to a smooth paste. Add to the soup and gently simmer for a further 2-3 minutes.
- Do not boil the miso as it kills off the live enzymes.
- Divide the noodles between 6 bowls. Pour the soup over the noodles and sprinkle with scallion (spring onion).