What kind of herb do you like?
When it comes to herb, I think about (sweet) basil. I love spaghetti with Genovese sauce (sweet basil sauce) so much. Pizza Margherita is amazing too!
When I cook Japanese style spaghetti, Japanese basil always does great job. Japanese basil is called SHISO and the flavor is as good as sweet basil. SHISO matches so well with every kind of foods such as meat, fish, vegetables, fermented soybeans and so on.
SHISO is usually used as toppings on variety of dishes, but I use them as MAIN ingredients for miso soup today!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
7 sheets shiso (Japanese basil), Chopped
2 oz daikon, Sliced
2 oz tofu, Diced
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Heat water and daikon in a saucepan until daikon turn translucent.
2. Add tofu and simmer for 1-2 minutes to warm up. (Add dashi granules if you need). Then remove from heat.
3. Add miso paste and stir until miso is completely melted. Pour soup in a bowl and put half amount of shiso leaves. (Shiso doesn’t have to be cooked in a saucepan. )
Ready to eat!
Whenever I use SHISO for cooking, I regret that Oh.. I should’ve used more SHISO leaves because they are so good. So I chose to use many of them for the soup today.
7 sheets seems too much at first, but I want you to enjoy marvelous flavor of SHISO. Don’t worry it doesn’t ruin the miso taste but it enhances the miso soup perfectly!
Enjoy your miso soup!