Breakfast Miso Soup is a traditional Japanese recipe for a classic soup of soybean paste flavoured with dried sardines that's served with tofu and wakame seaweed as part of a traditional Japanese breakfast. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Breakfast Miso Soup.
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As well as grilled fish, steamed rice, seaweed, eggs and green tea no traditional Japanese breakfast would be without a bowl of miso soup. This is a typical breakfast version that contains bean curd, dried sardines and wakame seaweed.
Begin with your stock. Combine the dried sardines in a saucepan with 600ml water and bring to a boil. Reduce to a simmer and cook for about 8 minutes (or less, if you do not want the taste to be as strong). Take the pan off the heat then strain the liquid through muslin. Clean the pan and return the liquid to it.
Place the wakame in a bowl and cover with cold water. Set aside to soak for about 6 minutes, or until fully re-constituted and soft. Drain the wakame at this point and set the seaweed aside.
Now place the miso in a small bowl and dilute with a few tablespoons of the reserved fish stock. Return the saucepan of stock to the heat and just before it comes to a boil add the diluted miso paste then reduce to a simmer.
Add the diced tofu to the pan along with the wakame. Bring the mixture to a boil then take the pan off the heat and add the chopped spring onions. Ladle into warmed soup bowls and serve immediately.
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