A history of making your mouth water…Traditional Japanese soup, be it tasted at any time of day or night. Easy to make, you can add ingredients according to what you find at the market, according to the market, the season or a moment’s inspiration.
Ingredients:
1 litre of water
200g tofu
100g miso *
1cl dashi *
1 dessert spoon mirin *
1 shallot
*Miso (rice or barley) : fermented paste with a soya and salt base
*Mirin : Amber-coloured rice wine, with very low alcohol content and lightly sweetened
*Dashi (preparation) : 1. Cut up 1 leaf of Kombu or Wakame alga to facilitate the seeping out of the flavours ; 2. Soak the alga for three minutes in 1 litre of cold water and wipe dry between two cloths ; 3. Place the alga in water, bring to the boil and remove immediately, 4. Reduce the heat to simmer. Filter and conserve in a cool place.
Preparation:
Bring water and dashi to the boil in a saucepan.
Mix the miso and the mirin in a bowl and pour into the saucepan.
Cook at a medium heat for no more than 5 minutes, as otherwise a bitter taste will develop.
During this time, dice the tofu and add to the soup and leave for 2 minutes
Add a few fine slices of shallot and serve hot in individual bowls.
