Monday, November 26, 2012

Soya milk miso soup


Sweat: 3%
Sweet: 97%

Sometimes a simple healthy meal is exactly what you need to recharge yourself after a tired day of work. Here I present you the Japanese style of simplicity - a bowl of steam rice, natto and miso soup. Whilst a bowl of hot miso soup is loved by many, natto is less so. Those who are unfamiliar with it may scream 'yuk!' when looking at the above photo. I do not blame you for that. It is indeed the Japanese version of Marmite, i.e., you either love it or hate it. Of course I am the former. Natto, basically means fermented soybeans, is generally mixed with soy sauce and mustard before pour over hot rice to eat with. 
A traditional Japanese miso soup is often served alongside natto and rice. Not only miso soup has great nutritional benefits, it is incredibly versatile, you can mix almost any kind of vegetables in it. To make it healthier, sometimes soya milk is added to the stock. I have tried it and found it really smooth and tasty. Below you can find my take on soya milk miso soup. 

Ingredients:

Fish chunks
15g Dashi powder
3tbsp Miso
Leek
Daikon
Tofu
250ml Soymilk 
250ml Water

Method:

1. In a saucepan, dissolve dashi powder in liquid mixture (water and soymilk) and bring to a boil. Throw in fish chunks of your choice, diced daikon and chopped leek. Simmer for about 3 minutes or until daikon dices become soft.
2. Add diced tofu and miso. Stir gently until miso is completely dissolved. For a stronger broth, add more miso. Serve. 

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