70 g of rice or barley miso
1-2 teaspoons of dried Wakame seaweed
150 g of natural tofu
1) First, clean the vegetables, chop them and add them to a large pot with some water. Then simmer the broth for 20-30 minutes (DO NOT ADD SALT, miso is full of flavour!).
2) Meanwhile, soak the dried seaweed. When the broth is ready, remove the vegetables and add them to the tofu, then cook for another 15 minutes to flavour all the ingredients.
3) Dissolve the miso in a bowl with a little of the hot broth, remove the pan from the heat and add the miso mixture. Then serve with a few strands of fresh chives. ADVICE: this version of the soup is fairly light. If you want to try a richer version, cut all the vegetables, using spring onions or fresh leeks instead of the onions, and brown them in a saucepan before adding the water. Then proceed as above.
The original recipe does not have celery or courgettes, but rather daikon and ginger. If you already have these at home, or want to try the original recipe, just add them to the rest of the vegetables.
This recipe comes from the blog ‘Il Goloso Mangiar Sano’: http://www.ilgolosomangiarsano.com/zuppa-miso-ricetta-giapponese/