Miso soup with salmon and tofu
Author:
Dasha Malakhova
Servings: 2
Cooking time: 10 min
Miso paste, which is the basis for traditional Japanese soups, is made from soybeans, rice and wheat. The Japanese eat it every day, adding it to various dishes, and have believed since ancient times that miso strengthens not only the body but also the soul.
Ingredients
| water 0.5 liters |
| miso paste 2 tbsp. |
| dashi 1 tsp. |
| fresh salmon (cut into cubes) 150 g |
| Seaweed (soak in cold water) 50 g |
| Tofu (diced) 100 g |
| soy sauce 3 tbsp. |
| nori (chop finely) 1/2 sheet |
| Sesame seeds (toasted) 3 tbsp. |
Instructions
Step 1
Strain the miso paste through a sieve into the boiling water. Toss in the dashi and salmon and simmer for 3 minutes.
Step 2
Add the seaweed and tofu. Pour in the soy sauce and cook for another 2 minutes. Then toss in the nori and toasted sesame seeds.
