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.
Serves 3-4
Ingredients
- 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.
Nici’s note:
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.
