Here is a simple DIY Instant Miso Soup recipe inspired by the book “Bento Power” by Sara Kiyo Popowa. Take it with you to work, school or anywhere on-the-go!
Miso soup is one of the most frequently consumed foods in Japan. It is eaten by three quarters of the population at least once a day - either during breakfast, lunch, and/or dinner!
Why is Miso good for us? Miso is mainly made of fermented soybeans and is rich in essential minerals and a good source of various vitamins and folic acid. As a fermented food, miso also provides the gut with beneficial bacteria that help us to stay healthy.
So, here is a simple DIY recipe that takes only a few minutes to prep.
These two first ingredients are essential - you will need ‘konbu Dash Powder’ (try and find msg-free dashi powder). Secondly you will need Miso. Miso can be consumed right out of the package. No need for cooking.
The general rule of thumb for the Miso / water ratio is 1 Tbsp Miso to 200ml of water. Now all you have to do is add some ingredients. Some classic ingredients are sliced green onions, some dried ‘wakame’ seaweed and slices of ‘aburaage’ deep-fried tofu.
When you are ready to consume the soup, just add hot water - it’s as simple as that!