Miso Soup with Peas and Sesame Seeds
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 24 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon, leveled sesame
- 1 small Can (s) peas, drained weight 40 g
- 0.5 ½ teaspoon, leveled spice mixture (Shichimi Togarashi, seven-spice chili pepper)
- 600 ml dashi
- 2 tablespoon, leveled miso paste (Awase miso paste)
- 200 g tofu, firmer
- 2 teaspoons wakame
- 3 teaspoon tamaris sauce
Print Recipe
Pin Recipe Instructions
- Roast the sesame seeds without fat and lightly pound them in a mortar. Lightly crush the wakame seaweed with your fingers and soak in cold water for 4 minutes. Cut the tofu into 1 cm cubes. Drain the peas and rinse off the pickling liquid.
- Put the sesame, peas and shichimi togarashi in soup bowls and heat in the oven at 60 degrees.
- Put the dashi broth, miso paste and tofu cubes in a small saucepan and heat to level 6 of 9, but do not boil. Stir occasionally until the miso paste has dissolved.
- Take the soup bowls out of the oven and add the wakameae and tamari soy sauce. Pour the contents of the pot over the algae and mix well.
- I also serve 2 soft-boiled eggs, Japanese tea and marinated baby octopuses. A recipe for the octopuses can be found in my collection.
- Notes: Dashi is a Japanese broth made from bonito, a type of tuna, and seaweed. Awase miso paste is a Japanese fermented paste made from soybeans, barley, and rice. I use organic products and a measuring spoon set.
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