Japanese Miso Soup Spice Paste
Miso soup, the traditional Japanese soup, is primarily made of dashi or stock added with miso paste and other solid ingredients. Miso is a soybean paste, an essential ingredient in Japanese cuisine.
This spice paste with bonito and wakame seaweed is specially designed for a hearty miso soup, gives the soup a boost in flavor and strength.
Typically served in main meals along with steamed rice. It is said to be the soul food of Japanese and has different types depending on the region, climate and eating customs.
Aside from its tastefulness, it is also beneficial to the health.
It contains a generous amount of dietary fibre and a good source of antioxidants and Vitamin E.
The miso paste is also rich in probiotics, since it is fermented - the good bacteria that help fight off the bad and toxins. It can also help boost the immunity.
It is also used to help:
- feel happier and more vibrant
- relieve fatigue
- improve digestive functions
- protect from gastric ulcers
- reduce risk for lifestyle-induced diseases like heart disease and cancers
No Added MSG, No Preservatives, No Artificial Colours.
Miso Paste (Soybean, Rice, Salt) (60%), Soy Sauce (Soybean, Wheat, Salt, Sugar), Water, Seaweed (Roasted Wakame Flakes), Bonito Extract Powder (Dextrin, Bonito Extract), Mackerel Powder (Fish), Salt.
Allergen advice: contains soy, fish.
Storage: Keep away from direct sunlight and store in a cool, dry place. Once opened, use immediately.
Miso Soup Recipe
*recipe from asianhomegourmet.com
1 packet Japanese Miso Spice Paste
150g (5.25 oz) silken tofu, cut into small cubes
500 ml- 605 ml (2 1/2 - 2 3/4 cups) water or unsalted chicken stock
Fresh spring onions, chopped as garnish
Mix spice paste and water in saucepan
Bring the mixture to boil. Stir occasionally
Add tofu and cook for 1 minute. Garnish
Serve & enjoy!
a. Meat or seafood may be used instead of tofu. Adjust cooking time accordingly
b. Miso Stir-Fried Seafood/Meat:
Heat 1 tbsp oil in non-stick pan. Add 550g seafood (scallop or prawns) or sliced chicken meat, stir-fry for 5 minutes. Add spice paste and 100g (3.5 oz) vegetables (onions or carrots), stir-fry until cooked.