White Miso Soup with Wakame and Tofu ( Shiro Miso Shiru )

This miso soup is a classic white miso soup using simple ingredients, tofu, wakame and spring onion. Add any vegetables of choice, or keep it simple with this recipe for a warm bowl of miso soup. White miso or Shiro miso is a young miso. It is commonly made using white rice and fermented for a short period of 3-6 months.

Ingredients

• 3-4 tbsp Clearspring Organic Japanese White Miso Paste - Unpasteurised
• ½  pack 150g Clearspring Organic Japanese Tofu - Silken & Smooth
• 2-3 strips Clearspring Japanese Wakame - Dried Sea Vegetable
• ½ pack Enoki mushrooms – optional

• 2 small pieces (around 5cm strips) Clearspring Kombu
• 2 pieces Clearspring Shiitake Mushroom
• 1 litre Water

• spring onion
• grated ginger – optional

Method

1. In a large pot, add dried shiitake, kombu and 1 litre of water and leave to soak for 30 minutes.

1. Rehydrate the Wakame by soaking it in water.
2. Open the pack of tofu, drain the liquid and cut into cubes.
3.  Cut spring onions, white mushrooms and any other ingredients you would like to add.
4.  Bring the dashi stock to a boil. Before it starts to bubble, take out the shiitake and kombu. Cut the shiitake mushrooms into small pieces and discard the kombu.
5. Cut the rehydrated wakame and cut into small bite-size pieces. 
6. Add all ingredients into the soup and bring to a gentle boil, letting simmer.
7. Open the Jar of Clearspring White Miso and scoop out the paste onto a ladle, and place it in the pot. Use chopsticks or a spoon to mix it in. Alternatively, you can add the miso to a bowl, take some liquid out of the soup and mix it before placing it back into the soup. 
8. Serve in a bowl.

Recipe by Lisa Dawson