It's not for nothing that miso soup is a classic of Asian cuisine. Hardly any other dish can be modified in so many ways and is still so easy to prepare. Anything that's fun and tastes good or whatever the fridge has to offer is allowed. A few basics shouldn't be missing, so here is our basic recipe for a tasty miso soup.
Organic ingredients for 4 people:
- 4 tbsp chickpea miso
- 4 tbsp Viennese seasoning
- 800 ml water
- 4 tsp (level) cornstarch
- 3 pcs. carrots
- 2 pcs. spring onions
- 150 g tofu – e.g. Mühlviertler Bohnenkas
- As required: wakame seaweed, mushrooms, udon noodles, radish, bean sprouts, zucchini, ...
Cut spring onions and carrots into fine rings and tofu into small cubes.
Stir starch into cold water and bring to a boil. Attention: Starch tends to clump in warm water, so be sure to stir it into cold water to avoid lumps forming. The starch is used to give the miso soup a pleasant, creamy consistency.
Add tofu and spring onions 3 minutes before the end of cooking time. Taste the soup and add water, miso or salt as needed. If desired, the tofu can be sautéed before adding.
Our tip: If you want to cook miso soup with an environmentally friendly CO ² footprint, we recommend Mühlviertler Bohnenkas from Ackerlhof. This is made from Austrian soybeans from organic farming.
Conventional tofu can be given a hearty flavor with Tyrolean seasoning. Simply let it steep in Tyrolean wort after cutting.
For extra spice, grab the Mühlviertler Bohnenkas in the juice. This one is already included Viennese seasoning , lemon, ginger, sesame oil and turmeric. If you only have regular tofu at hand: simply let the tofu steep in Tyrolean seasoning after cutting.