Tag Archives: Tofu

Soba Miso Soup with Edamame, Shiitake & Tofu

31 Jul

Serves 3

Last week we moved to a new house, the fourth time since 2008. I love the exciting live we life, love the house but with a family of five, it’s quite a schlep!

To make sure we get the right nutrition in hectic times, this vegetarian soup is perfect. It truly is a superfoods soup containing lots of protein, minerals and vitamins. It’s not only healthy but simple delicious too.

So if you are busy but still want something good: this is the answer. Enjoy.


3 bundles of soba (buckwheat) noodles

1 tbsp. of sesame oil

2 shallots, minced

1 clove of garlic, minced

1 tsp. of ground ginger

3 cups/ 750ml Dashi  Stock

2 tbsp.  White Miso

½ block of firm Tofu, diced

2 Green Onions/Scallions, finely sliced diagonally

1 Carrot, thinly sliced

1 cup/ 155g frozen or fresh Edamame

100g /6 Shiitake Mushrooms, cut into big chunks

2 tbsp. of Soya


Set a large pot over medium-low heat. Add the sesame oil and heat for 1 minute. Sauté the shallots and when they are about done add the minced garlic.  Once translucent add the sliced carrot and one teaspoon of ground ginger. Toss the ingredients until the carrots are covered with shallot, garlic and ginger and cook for a few minutes.

Add dashi stock to pot and bring to boil. Once boiling reduce the heat, and add the edamame, shiitake mushrooms and tofu. Simmer for 5-7 minutes.

Meanwhile, bring a separate pot of water to a boil. Add the soba noodles and cook until tender. Drain with a colander and run under cold water, set the noodles aside.

Scoop out one ladle of soup and dissolve 2 tablespoons of miso in it by whisking it to a smooth consistency.  If you try to dissolve the miso in the soup directly, it might clump together.

Once the miso is dissolved return it to the broth and simmer for a few minutes. Be careful not to boil the soup after adding the miso.

Season the soup with some soya. Divide the soba noodles among the bowls, ladle soup on top and garnish with green onions. Serve immediately.

Bon Appetite 😉

Miso Soup

16 Jul

It’s Miso time! Being surrounded by wonderful Japanese friends, I have been inspired to cook many different Japanese dishes. Soup is one of the vital components of a Japanese meal and is served with nearly every meal in the day.  I have been over the moon with Miso soup: so easy to prepare and so versatile. It has a rich taste and great nutritional benefits.

If you will visit your local Asian/Japanese store, you will be able to find many different types of Miso. White miso, red miso and a blended type of miso. The darker the colour, the longer the fermentation process, the stronger the taste will be. My favourite is the white miso which has a light and slightly sweet taste.

To make miso soup you will be needing dashi as well. Dashi is a very popular basic stock which is used in many different Japanese recipes. Dashi  is often made of seaweed, vegetables and fish flakes and sold in jars or sachets. If you like to avoid fish in your miso, you can buy a vegan dashi.

Today I would like to start with the traditional miso soup, which has been a favourite in Japan for many centuries. Next week will move on to a more rich and hearty miso and hope you will join the miso experience!


1 L  Dashi  Stock

3 tbsp.  White Miso

½ block of firm Tofu, diced

2 Spring Onions, finely sliced

1 tbsp. Wakame (dried seaweed)


Soak 1 tablespoon of Wakame in cold water and let it soak for 4-6 minutes. Heat 1 liter of water in a pot and add the dashi granules/powder. Bring the dashi stock to boil.

Once boiling reduce the heat, add the diced tofu and drained wakame and simmer for a few minutes on low heat.

Scoop out one large ladle of soup and dissolve 3 tablespoons of miso in it by whisking it to a smooth consistency.  If you try to dissolve the miso in the soup directly, it might clump together.

Once the miso is dissolved return it to the broth and simmer for a few minutes. Be careful not to boil the soup after adding the miso: it can become gritty, kills the aroma and some say, healthful enzymes.

Top with a sprinkling of spring onions and serve hot or cold.

Bon Appetite 😉

Kenchin Soup

8 Mar

Serves 4 people

This week my soup journey takes you to Japan , as my dear friend Masako taught me how to make Kenchin soup.  This soup origins from the first Zen Buddhist temple in Japan named ‘the Kenchoji Temple’.   Please don’t be afraid to try this special soup, even if you have never made Japanese food before. Once you find the ingredients in your local Japanese grocery, this soup will not be difficult to make.  The story behind this temple dish is really nice. To make this soup you start off with stir-frying vegetables in sesame oil and then simmer in Japanese broth. Afterwards you crumble tofu into the soup, which in Zen belief stands for: ‘all food should be divided equally between the residents of the temple, regardless of their status’. A beautiful and profound meaning, for a relatively simple dish.


2 tbsp. of sesame oil

1 carrot, peeled and cut into bite sized pieces

½ radish, scrubbed and cut into bite sized pieces

½ burdock root, scrubbed and cut thinly at an angle that they are in sharp oval shape

½ of a block of konnyaku, cut into bite sized pieces

200g of firm tofu

1L of Japanese stock (Dashi powder)

3 tbsp. of soy sauce

1 tbsp. of mirin

½ tsp. of salt

Fresh chives for garnish

Information on the Ingredients:

Burdock root has been used for centuries in Asia. It is very popular and traditionally used to clear the bloodstream of toxins, as a diuretic, and as a remedy for skin problems.

Konnyaku is a true health food, as it does not have any fat, is rich in dietary fiber and low in calories.  It is a traditional Japanese health food made from Konnyaku potato. It is a jelly type of food and recent studies has shown that it normalizes the level of cholesterol. It also prevents high blood pressure and normalizes the level of sugar in the blood.


Remove the tofu from its packing, and roll it in a kitchen towel tightly.  Let the tofu stand for at least 30 minutes. This will help to drain all the water from the tofu. Scrub the burdock root by scraping off the skin with a sharp knife and then cut it in thin, sharp oval shape. Now place the burdock pieces in cold water and soak for 5 minutes.

Heat the sesame oil in a saucepan over medium heat and stir-fry the carrot, radish, konnyaku and burdock for 10 minutes. Then add 1 liter of Japanese stock and bring to a boil. Once boiling, reduce the heat and cook the vegetables until tender. Now crumble the tofu into the soup and season with the soy sauce, mirin and salt.

Ladle the soup into bowl and sprinkle some fresh chives on top.

Bon Appetite 😉