The picture doesn’t really do this justice. The broth is a beautiful deep purple colour from the black rice noodles, the tofu is silky and full of flavour from being marinated before hand, and then there are the tender noodles, salty wakame seaweed and the full flavour of the miso.
Maybe you can tell I’m a little excited about this warming bowl of delight. Miso soup is not something I have ever seen on the menu in england. Having said that, I have never been to a japanese restsurant; nor would I know where to find one. So dishes like this do excite me. It feels great to be able to create something reasonably authentic that can’t be bought in town. I even ordered my miso online because I couldn’t find it anywhere.
Recipe (2 small portions or 1 greedy one)
1 heaped tsp miso paste
Cubed tofu (up to 10 cubes per person)
50g black rice noodles per person
Cube of ginger, grated
1/2 tsp dried wakame seaweed
Heat a mug of water per person and stir in the miso paste until disolved. Add everything else in and simmer until noodles are cooked. Enjoy!
For pre marinated tofu
Lay cubed on kitchen paper and weigh down with heavy pans for 10 minutes. Lay cubes in a dish of tepid water with a teaspoon of miso disolved in for 20 to 30 minutes and they are then ready to be heated through in your soup.