Miso soup
This soup has some rather magic appetite-activating qualities, most probably because of the umami (savoury) flavour ingredients that many find attractive. It can be prepared in different degrees of thickness by varying the amount of miso paste used.
Ingredients
- 800 ml beef (or vegetable) stock, or dashi (Japanese version of stock)
- ca. 100 g miso paste
- 5 spring onions, prepared and diced
- 1 carrot, prepared and finely diced
- 5-10 shiitake mushrooms, cleaned and diced
- 3-4 green asparagus spears, prepared and finely chopped
- knob of fresh ginger, peeled
- 100 g shrimps, precooked
- 100 g tofu, cubed
- 1 lime
Method
- Heat stock in saucepan, add ginger and prepared vegetables. Simmer for 5-10 minutes until vegetables are soft. Remove ginger, add shrimps. Remove from heat and add miso paste while stirring (do not boil anymore), add tofu and serve immediately. Float a slice of lime on each portion, serve hot or lukewarm.