Miso soup with mussels, nori and tofu

Miso soup with mussels, nori and tofu


Traditional miso soup is given a gourmet twist with the addition of black mussels.

The ingredient of Miso soup with mussels, nori and tofu

  1. 2 teaspoons sesame seeds
  2. 1L (4 cups) water
  3. 1 tablespoon mirin (Japanese rice wine)
  4. 16 small black mussels, debearded, scrubbed
  5. 60g (2 1/2 tablespoons) white miso paste
  6. 150g firm silken tofu, drained well on paper towel, cut into 1cm cubes
  7. 2 sheets nori, halved, cut crossways into 1cm-wide strips
  8. 2 green shallots, ends trimmed, thinly sliced diagonally

The instruction how to make Miso soup with mussels, nori and tofu

  1. Place sesame seeds in a medium saucepan over medium heat and cook, stirring, for 30 seconds or until lightly toasted. Remove from heat. Place in a bowl and set aside until required.
  2. Add the water and mirin to the same pan and bring to the boil over medium-high heat. Add the mussels and cook, covered, for 2-4 minutes or until they open (discard any that stay closed). Use tongs to transfer mussels to a plate. Set aside.
  3. Reduce heat to low and stir the miso into the cooking liquid and use a whisk to combine. Bring to a gentle simmer (do not boil) and add the sesame seeds and tofu. Sprinkle over the nori strips, stirring gently to prevent the strips from sticking together. Simmer for 2 minutes. Remove from heat and stir in the green shallots.
  4. Divide the mussels among serving bowls and ladle over the hot miso soup. Serve immediately.

Nutritions of Miso soup with mussels, nori and tofu

calories: 179.25 calories
calories: 6 grams fat
calories: 1 grams saturated fat
calories: 16 grams carbohydrates
calories: 12 grams sugar
calories: 14 grams protein
calories: 12 milligrams cholesterol
calories: 829.48 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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