Miso Soup, a Chinese herbal formula (Cong Chi Tang), acts as a powerful ally in the early stages of a cold when you feel a bit tired, congested, and a tickle in the throat. Comprising just two herbs—fermented soybean and scallion—this classic formula aids in expelling pathogens and supports the body's immune qi. Boost its effectiveness by generously adding fresh scallions for a spicy flavor that helps expel wind pathogens, addressing the virus in Chinese medical terms.
4 cups dashi (Japanese sea stock) or vegetable broth
3 tablespoons miso paste (white or red, according to your preference)
1 cup firm tofu, cubed
1 cup seaweed (wakame), rehydrated and chopped
2 green onions, finely sliced
1 tablespoon soy sauce
1 tablespoon mirin (optional)
1 teaspoon sesame oil (optional)
Prepare Dashi or Vegetable Broth: If using dashi, combine dashi granules or flakes with water according to package instructions. If using vegetable broth, heat it in a pot.
Add Tofu and Seaweed: Once the dashi or vegetable broth is hot, add the cubed tofu and rehydrated, chopped seaweed to the pot.
Simmer: Allow the soup to simmer over medium heat, ensuring the tofu is heated through.
Dissolve Miso Paste: In a small bowl, dissolve the miso paste in a ladle of the hot broth. Make sure there are no lumps.
Add Miso to Soup: Gently stir the dissolved miso paste into the soup. Be careful not to boil the soup after adding miso, as it can reduce its flavor.
Season: Add soy sauce and mirin to the soup, adjusting the quantities to taste. Mirin adds a touch of sweetness.
Finish with Green Onions: Just before serving, add sliced green onions to the soup. Reserve some for garnish.
Optional: Add Sesame Oil: For an extra layer of flavor, drizzle a teaspoon of sesame oil into the soup just before serving.
Serve: Ladle the miso soup into bowls, garnish with additional green onions if desired, and serve hot.
Enjoy your homemade Miso Soup! Feel free to customize it by adding ingredients like mushrooms or spinach according to your preferences.