If you go and order a miso-soup combo in local restrants in Okinawa (southern islands in Japan), you will be surprised to see how big that miso soup is! Okinawan-style miso soup is filling and nutritious, using lots of ingredients. There are not strict rules – the important thing is to put lots of veggies.
I used bean sprouts, cabbage, carrots, onions, tofu, eggs, garlic and luncheon meat.
You can replace:
- cabbage w/ lettuce (if you use lettuce, add it just before adding miso paste)
- luncheon meat w/ pork or other processed pork like bacon
Here’s how I made it.
- Drain tofu (momen-type) to make its texchure like shima-dofu (okinawan-tofu) and cut (If you use shima-dofu, skip this process).
- Cut veggies and luncheon meat, then stir-fry with sesami oil in a pot.
- Pour water or broth and cook until soft.
- Add tofu and a spoonful of grated garlic.
- Add miso paste as you like.
- Drop an egg/person and boil as you like (like poached egg)
- Serve in a bowl!
I love all your miso soups recipes! Thank you.
Thank you, Alexandre. Your comment is always encouraging!
yummy!
Hope you liked it 🙂
What type of miso paste did you use?
For this, I used the miso that my mom made at home using soy beans and malted rice. It tastes like standard shinshu miso which is popular in Kanto region now. I think many types of miso will work for this except for special miso like shiro miso in Kyoto and aka miso like haccho miso.