Miso is a great accompaniment to noodle and rice dishes. It can be used as a sauce, soup, and even a drink on the side! Its umami flavour is salty and soothing - lending itself well to savoury and sweet dishes alike. Wonderful in a steamy cup on a cold and dreary day, the added nutrition from the Jelly Ear mushroom will have you feeling better in no time!
Ingredients:
- 4 cups of water
- 2 tablespoons of miso paste
- 1 cup of diced tofu
- 1 cup of Jelly Ears (Auricularia auricula-judae), fresh or rehydrated
- 1/2 cup of chopped spring onion
- 1 sheet of nori seaweed/kombu kelp (optional)
- 1 tablespoon of soy sauce/dashi powder (optional)
Instructions:
1. Bring the water to boil in a pan.
2. Add the diced tofu and Jelly Ears to the boiling water.
3. Reduce the heat to low and let the ingredients simmer for about 5 minutes.
4. In a small bowl, dilute the miso paste with a little bit of the hot broth from the pan. Stir until the miso paste is fully dissolved.
5. Add the diluted miso paste to the pan and stir well.
6. Continue simmering the soup for another 2-3 minutes.
7. If desired, tear the nori/kombu into small pieces and add it to the soup.
8. Finally, add the chopped spring onions and soy sauce/dashi powder (if using) for additional umami flavour.
9. Give the soup a final stir and remove it from the heat.
10. Serve the miso soup hot and enjoy!
*Please note that you can customize this recipe by adding other ingredients like vegetables, seafood, noodles and chopped nuts, according to your preference.