With miso paste on hand you’ve got an almost instant bowl of comfort on hand. Add some tofu or beef strips and mushrooms and it becomes a whole meal. Recipe from New Zealand’s favourite foodie Nici Wickes.
- 1L stock – vegetable, chicken or dashi (Japanese stock)
- 100g shiitake mushrooms, sliced thinly
- 3 spring onions, chopped finely
- 2 tablespoons miso paste
- 100g tofu, cubed
- 100g beef schnitzel, cut into thin strips (optional)
- Sesame seeds to sprinkle
- 3-4 mini seaweed snack sheets
Method for Miso & Mushroom Broth
1. Bring stock to a simmer. Add mushrooms and half the spring onions and cook for 4-5 minutes. Mix miso paste with a few tablespoons of the hot stock to dissolve. Add to the broth and then add tofu and beef (if using). Remove from the heat and let stand for 2-3 minutes.
2. Serve in little bowls, adding a sheet of seaweed to each bowl. Garnish with sesame seeds and remaining spring onions.
Miso paste is made from fermented soy and grains. It is quite high in salt, so typically you won’t need extra salt for seasoning. I also like to use a low-salt stock to counter the miso’s saltiness.